FIRST, FEED STARTER ON COUNTER UNTIL IT DOUBLES. TO MAKE DOUGH :

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325g warm water

100g active, bubbly Starter (should float in water)

500g Bread Flour (~4 cups)

12g salt

Up to ⅓ cup of mix-ins like cheddar, jalapeño, cinnamon, or nuts/raisins

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1. Combine all ingredients, including any mix-ins in one bowl and mix with hands until shaggy dough. Stand mixer can be used but be careful not to overmix.

   (Put starter jar back into fridge until the next time you want to make bread)

2. Cover bowl for 30 min w/ tea towel

3. Over the next 1.5hrs, do 3 stretch & folds every 30 min

4. Then, cover with cling wrap - leave on counter (6-8h hours) for bulk fermentation

   TO SPEED IT UP: After stretch and folds, I will put this in the oven at Proof setting uncovered to speed things up

5. FORM THE LOAF (in the evening ~8pm)

   Dump onto counter, have flour on hands if dough is sticky

   Laminate dough: Stretch into rectangle, fold horizontally in thirds

   Then roll it up to ball, push and pull until tight ball

6. Cover with tea towel and leave 20 mins on counter. This is called a Bench Rest.

7. Second shaping - laminate again (won't stretch as far this time bc dough is tighter, fold in thirds and into ball again, do push/ pull to make a tight ball

8. Put into banneton basket, seam side up, Cling wrap over it and put into fridge for 2-24 hrs

9. PREP FOR BAKING: (can bake anytime but I usually have it in the fridge overnight and bake the next day!) Preheat with dutch oven in oven, 500. **put baking sheet on bottom rack of the oven (to prevent the bottom of burning)

   parchment paper on counter

   Flip dougn onto it (smooth side up)

   Sprinkle flour on tup and rub on top, sides (I use Thai rice flour) 

   Score with sharp bread lame

10. put parchment paper and dough ball into dutch oven w lid

11. Bake at 450 ° for 35 min

12. Take lid off and bake 5 min

Take out of oven and out of Dutch oven

Wait at least 1 hour before slicing, but I recommend 2 hours before slicing!