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Mix 100 grams of starter with 350 grams of warm filtered water. Then add 500 grams of flour and 10 grams of salt. Mix with dough whisk or by hand
8:00am Feed Starter - 1:1:1 (You need at least 100 grams, so feed accordingly. It is best to start the next step when your starter doubles, so it might be sooner than 3:00. If the 'shape' step is done before 10 pm it can stay in the refrigerator longer)
3:00pm Make Dough and cover. Keep dough covered until time to score and bake
4:00pm Stretch and fold, cover
4:30pm Stretch and fold, cover
5:00pm Stretch and fold, cover
5:30pm Stretch and fold, cover
10:00pm Shape dough and put in the fridge overnight. Place in a flour lined banneton or bowl and cover in fridge
8:00am Score and bake. Freeze for 15 minutes before scoring
10:00am Cut and eat
Baking Instructions - Preheat oven to 220°C Fan (240°C normal oven) with Dutch oven inside. Place dough inside Dutch oven and bake for 30 minutes with lid. Remove lid and reduce heat to 200°C Fan (220°C normal oven) and bake for another 20 minutes or until internal temp reaches 205°F