Feed your starter with 100g of all-purpose flour and 100g of water. Then leave it at room temperature for 4-8 hours or until bubbly and doubled in size.

350g of water

10g of salt

Shape your dough into a round or oval loaf and place it in a floured proofing basket.

Simply shape it by turning your dough onto a clean surface. Place your hands near the base and pull towards you, using the surface to create tension on the top.

Flip the dough, smooth side down into the floured banneton basket and pinch the seam to make sure it is sealed together. Cover lightly with a slightly damp tea towel and place in the fridge.

Allow the dough to proof for at least 1 hour in the refrigerator (this will make scoring easier). You can leave the dough in the fridge for up to 3 days until you are ready to bake! The fridge is your friend!

Preheat your oven to 450°F (232°C) with a Dutch oven inside.

Once the oven is preheated, remove the dough from the fridge and flip it out onto some parchment paper.

Next, lightly dust the top of your dough with flour (this will help your scoring pattern stand out!). Score the top of your dough and carefully transfer it to the preheated Dutch oven by lifting the sheet of parchment paper using it as a hammock. When scoring, be sure to do at least 1 deeper cut. Any additional cuts can be more shallow for pretty designs.

Then, bake covered for 25 minutes, then uncover and bake for an additional 20-25 minutes until golden brown.