Recipe and crumb shot

500g flour (you can use dif types, this one is 80% bread flour and 20% rye)

100g fed starter

375g room temp water

14g table salt

Mix flour and water well, then rest 45 min

Incorporate starter by hand, careful not to tear forming gluten structures

Wait 45 min

Sprinkle salt on both sides of dough after moving to large Pyrex baking dish or counter

Fold and stretch, then wait half hour 2x

Fold and stretch, then wait 45 min 2x

Place in well rice floured banneton and cover with towel, and then wrap with plastic wrap - put in ugly side up!

Refrigerate for 12-16 hours

Remove from fridge and put on counter, unwrapped, while preheating a Dutch oven in oven at 500 for 45 min

Right before 45 min is up, carefully place dough onto parchment paper, ugly side down- score top of dough as you like - once done, put parchment and dough in Dutch oven, and cover - reduce oven temp to 475

Bake @475 for 25 min covered

Uncover and bake another 30 min @425

Cool on wire rack at least 2 hours. Take pics and post to Reddit for that sweet sweet karma, and then eat.