Leaven

• 1 Tbsp active starter

• 75g all purpose flour

• 75g water

Dough

• 525g water

• 1 Tbsp salt

• 700g all purpose flour

1. Mix the leaven and let sit overnight

2. Drop a spoonful of leaven into a cup of water. If it floats, it is ready

3. Place 50g water + 1T salt and let it dissolve

4. Add the remaining 475 g of water to the leaven and stir till there are no clumps left

5. Add the flour & form a shaggy dough

6. Rest dough 30 min-4 hrs cover with kitchen towel or plastic wrap

7. Mix in the salt water

8. Fold dough 4 times in each direction to center every 30 min for 2 ½  hrs (6 times)

9. Let dough rise 30-60 min covered

10. Divide the dough

11. Shape dough to loose rounds

12. Rest dough 20--30 min

13. Line bowls with towels dusted with flour. 

14.  Shape 2 loaves & put in baskets, seams UP

15. Let dough rise 3-4 hours or overnight in fridge, covered loosely

16. Heat oven to 500 degrees F and warm 2 Dutch ovens or other heavy lidded pots

17. Move loaves to Dutch ovens, seams down.

18. Score the top of the loaves with knife

19. Bake 20 minutes, covered

20. Reduce heat to 450, cook 10 min 

21. Remove Lids, cook another 15-25 min until very browned.