Parchment paper cut-out trick 🕷️🕸️

The scoring needs work but this is such an easy design trick! I brushed some water over the little cut out so it would stay while I did my flour layer & scoring. The web needs work…but Charlotte survived!

Ingredients (I used a food scale):
🫙140g starter
💧325g water
🌾400g bread flour
🌾100g whole wheat flour
🧂10g salt

1. Mix the starter (which was fed prob 4 hours prior with 2 tbsp of flour & a little bit of water and is at its peak rise) with water & salt until dissolved & milky, then add in the flour and mix with hands until combined & shaggy
2. Let sit in the bowl for 30min-ish to settle autolyse
3. Do three sets of stretch and folds where you manhandle the dough, about 20-30 minutes apart (you can add a little bit extra water if it’s dry but don’t overwork the dough)
4. Cover bowl with damp rag & let sit on counter for 5-9 hours to rise and double in size
5. Plop the dough on a flour-sprinkled counter and shape it by creating tension (pitch the ends and what not)
6. Place the shaped dough upside down (seam side up) in a bowl lined with a flour-covered towel & put in fridge to 5-8 hours to proof
7. Plop the dough onto parchment paper, right side up, give it a little flour rub & score
8. Bake at 450F in preheated dutch oven for 25 min covered, and then another 10-15 minutes without the lid for ultimate crispiness
9. Let sit on cooling rack for 1-2 hours to cool and finish baking and then feel superior because you made your own bread you medieval tavern wrench, you