Pull out of the fridge, weigh starter and add the same amount of water and flour. Mix and leave until doubled in size. Repeat once more before baking.

작업방식

Mix 350g water (room temp) with 100g starter. Add 500g of flour and 10g of salt. Stretch and fold every 30 mins for 2 hours and then leave for 5 more hours. Shape and transfer to fridge for 12-48 hours. Bake at 250 celcuius for 20 mins in a Dutch oven, take off the lid and 20 more mins.

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