It’s bragging hours

Dough: 650g stone milled wheat flour, 455g water, 200g starter and 13g salt.

Knead for 5min, rest 15, knead 5, rest 15. Pinch off starter for the next batch and simultaneously to have as an aliquot jar, then do the first set of coil folds. 5 rounds of coil folds with 30min in between each. Temp and let it rise according to the Sourdough Journey's bulk fermentation chart. Preshape when at target rise (usually about 30% for me) and let it rest another 30min. Shape into a batard and place in a floured banneton. I use coarse rice flour. Leave it alone for another 15min and then stitch. Pop it in the fridge for between 12 and 16 hours.

Preheat the DO to 230°C for at least 30min. Score, add the dough to the DO with a little ice, and let it bake for 40min. Take the bread out and place it on the wire rack for 5min, then move to a cold baking steel for another 10 (My oven is a tricky, fiddly little b). Let it cool until cold.