👨‍🍳 Cooking with Chris

Ingredients

• 110g sourdough starter
• 350g water
• 500g bread flour
• 10g salt

Instructions

1. Knead dough for 10 minutes.
2. Rest dough for 30 minutes.
3. Do 4 rounds of stretch and folds with 30 minutes between each.
4. Bulk ferment until doubled in size.
5. Shape and store in fridge overnight.
6. Preheat oven to 450 with dutch oven inside.
7. Score dough and bake in dutch oven, covered for 30 minutes.
8. Remove lid and cook for an additional 10 minutes at 425.