Feed your starter 12 hours before making your dough - for a 1:5:5 ratio add 11g starter to 57g water and 57g flour
Autolyse Thoroughly combine your water and flour and allow to rest, covered with a towel, for at least 30 minutes
365 g Water, 500 g All-Purpose Flour
After your Autolyse, dimple in your ripe starter and salt
12 g Salt, 125 g Ripe Sourdough Starter
Continue with stretch and folds for 10-15 minutes to completely combine and strengthen your dough
Allow your dough to rest, covered, for 30 minutes
Stretch and Fold Perform 3 sets of stretch-and-folds every 30 minutes following the first rest (covering the dough in between each set)
Bulk Ferment Take the temperature of your dough and allow your it to bulk ferment (covered) for the appropriate amount of time
Shape Remove your dough from the bowl and perform the first shape, then allow to rest on its seams for 10 minutes
Perform second shape to your dough, lightly flour the dough surface and place in your proofing basket
Final Proof Allow your dough to either 1) rest in the basket at room temp for 1 hour or 2) place in the fridge for 1 hour and up to 3 days
Preheat oven and Dutch Oven to 465℉ for an hour
Bake Flip your dough onto parchment paper, score, and carefully place into the preheated Dutch Oven. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15 minutes.
Remove your bread from the Dutch Oven and allow to cool for 2 hours before slicing into it
