Ingredients

• 2½ cups warm water
• ⅔ cup active starter
• 2 tsp salt
• 2 tbsp oil
• About 6 cups flour

Directions

• 1. mix it in kitchen aid for 5 minutes.
• 2. Let it rest for 15 minutes and mix for 5 minutes again.
• 3. After 40 minutes do 1st strech and
• fold - then 3 more sets of stretch and fold 30-45 min apart.
• 4. Rest for 1 hour - then shape
• and cold proof for 18h. *MAKES TWO LOAVES SO DIVIDE IT
• 5. Take it out of the fridge -score - and bake it right away in a preheated dutch oven at 450° for 30 min with the lid on - then 10-15 min with the lid off (depending how dark you like your crust

Notes

• * PUT A COOKIE SHEET UPSIDE DOWN ON THE OVEN RACK BELOW THE ONE YOU BAKE YOUR BREAD ON, AND PUT THE DUTCH OVEN ON THE RACK ABOVE THAT COOKIE SHEET TO BAKE OR THE BOTTOM OF THE BREAD WILL BURN - see extra photo. YOU CAN ALSO JUST USE FOIL ON THE LOWER RACK

Photos