Sourdough process. Starter, Recipe, Stretch and Folds, Bulk Proofing, Cold Proofing, Bake and Cut.

Recipe: 150 g active starter 350 g warm filtered water 500 g bread flour 10 g salt Mix & let sit on counter for 1 hour. Perform 3-4 sets of stretch & folds until dough is not sticky. Cover & let rest on counter until it doubles in size. Flour your surface & scrape out dough. Laminate & shape dough into ball. Place in banneton & cover & place in fridge overnight. Take dough out of fridge. Preheat oven to 450 degrees. Score dough on parchment paper, place in Roasting Pan, put a few ice cubes under the parchment paper and cover. Bake for 45 mins with lid on. Take off lid and bake for another 15 mins.