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730g Spring water (hold back 10g for salt)

650g Costco Organic AP flour

200g King Arthur Baking Organic Bread flour

150g Sunrise Flour Mill Heritage White

145g Starter

22g Baja Gold Salt Co. salt (AMORE10 for 10% off)

10g Raw honey

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1. Night Before (5-6 PM): Feed 5g starter with 25g flour + 20g water (1:5:4 ratio).

2. Morning (7-8 AM): Take 50g of the peaked starter and feed it 50g flour + 50g warm water (make sure it's under 90°F). Keep warm—should peak in ~4 hours (look for the dome shape to flatten & bubbles breaking through the top). This is a 1:1:1 ratio.

3. Mixing (12-12:30 PM): 1) Dissolve honey in water, then mix in starter until milky. 2) Add all flours, mix 2-3 mins with a dough whisk, then knead by hand for 3-4 mins. Cover & rest 30 mins. (This is a fermentoylse) 3) Add reserved 10g water + 22g salt. Work it in until dissolved (~3 mins). Rest 30 mins.

4. Bulk Fermentation & Folds: Coil folds: 4 sets, spaced 30 mins apart. Bulk ferment: Let sit at room temp (This is where bakers discretion comes into play, it can vary based on starter strength and dough temp. Mine has been ~73-75°F, so bulk takes 7-8 hrs—use a temp guide if needed to help you)

5. Shaping & Proofing: 1) Dump, divide, and preshape. Rest 20 mins. 2) Final shape → proofing baskets. Rest 10 mins. 3) Final stitch for extra strength & tension = better oven spring. 4) Refrigerate overnight. (This is the cold proof)

6. Bake the next morning around 9 AM! I preheat my cast iron to 500 for at least 30mins then drop to 450 and bake with lid on for 25mins then 10-12mins uncovered

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