• Ingredients

• 150 Grams of Sourdough Starter

• 350 Grams of Water

• 500 Grams of Bread Flour

• 15 Grams of Salt

Directions:

1. Start by mixing your starter with the water to get a milky consistency.

2. Add the flour and salt and mix them well. (I mix it with my danish whisk and then use my hands)

3. Let it rest for 30 minutes

4. Stretch and fold 4 times every 30 minutes.

5. Let it double (time will depend on house temperture and humidity) For me it varies from 5-8 hours)

6. Shape place in floured banneton and refrigerate between 5-18 hrs before baking.

7. Bake at 450 covered during 50 minutes

8. Uncover and bake for another 10-15 minutes, depending on your oven and how crispy you want it to be.