405g flour
305g water
100g starter
10g salt
Mix flour and 300g water in stand mixer (I used a KitchenAid aid on speed 2) for 1 minute or until combined. Cover and let rest 1hr. After the hr add the starter and mix for 2 minutes. Let rest 5 minutes. Then add 5g water and salt and mix 4 minutes, or until you think it looks okay. Idk. Then transfer to your bowl that you will be using to bulk ferment and do a stretch and fold every 30 min. I do 3. Then bulk ferment how ever long it takes, it's always different for everyone.
Preshape, let rest covered for 15 minutes then shape and put into banneton and put in fridge. I put mine in there at 8pm and baked at 5pm the next day.
I baked it at 450° in a preheated bread oven for 40min covered and 10min uncovered.
by Affectionate_Yam3935
2 Comments
**Hello Affectionate_Yam3935,**
Thank you for posting. **[Here is the posting prompt](https://imgur.com/a/De6AKiQ)** if you need to read it again. **[RULES LINK](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)** :-). This comment appears on **all posts**.
**[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.
# **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
# [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
# [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Very nice. Would you have a crumb shot?