Make the levain 8 hours before you plan to start the dough
Mix ingredients
Bulk ferment 5-8 hours - I used my @bakehouseessentials dough mat set to 85 degrees
Coil fold once a hour, every hour during the bulk ferment
Shape & put into banneton
Cold ferment/cold proof in fridge for 12-18 hours
Score & bake in a preheated dutch oven at 450 degrees for 40- 45 minutes
Cool completely before slicing
