I almost gave up

After weeks of failures, I finally found what worked for me:

• Flour (300g total = 200g type 00 flour (13% protein + 100g type 0 strong flour (14% protein)
• Water: 204g (68% hydration)
• Starter: 75g (fed in the morning, used when active)
• Salt: 6g

Mixed starter and water. Added the flour and salt. Combined and rest for 15min. Shape into a ball and rest for 30min. Biiiiiig stretch on the counter, laying it flat until it’s pretty much see through. Fold like a present into a square and back into a ball. Rest on the counter for 6h. Reshape into a ball and rest for 15min. Sprinkled a bit of flour on the top of the ball and gently shape into the final ball and into the proofing basket overnight (no liner).

Next morning, preheat oven at 220°c. Score the ball and bake in Dutch oven covered for 20min, remove the lid and bake for another 20min, still at 220°c.

Turn off the oven, crack the door open and let it cool for about an hour.

(Baked during the Australian winter in cold and dry conditions in my kitchen)