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Feed the starter about 12 hours before baking
Mix the dough by h
Perform stretch and fold / bulk ferment for 4 to 8 hours
Shape the dough into a ball, rest for 20 minutes, then shape tightly and place in a floured bowl
Refrigerate the dough for 12-48 hours
Preheat a pot to 230°C, score the top of the dough, add a little water for steam, and bake on baking paper - 20 mins with the lid on, then 10 mins with the lid off