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Ingredients

• KA bread flour (450g)
• water (320g)
• sea salt (8g)
• sourdough starter (100g)

Process

1. Mix water and starter to break apart starter
2. Add flour and salt, mix into shaggy ball
3. Rest for 30 min
4. Stretch and fold 12x, rest for 2 hrs
5. Stretch and fold 6x, rest for 2 hrs
6. Coil folds 4x, rest for 1 hr
7. Preshape, rest for 1hr
8. Shape, overnight cold fermentation
9. Bake:
   • 485F for 20 min
   • 450F for 17 min