My second attempt at sourdough !! I’m so proud:)

Ingredients:

90g active starter

285g water

400g flour

10g salt

• The night before, feed 5g of starter 45g of flour and 45g of water. If the starter looks too liquidy, add more flour until it has the consistency of pancake better.

• The next morning, mix active starter with flour until milky. Then add flour until a shaggy dough forms.

• Let it rest 30 minutes then add 10g of salt and simple it in with wet hands.

• Let it rest 45 minutes then do a set of stretch and folds. Wait another 45 minutes and repeat. Wait another 45 minutes then do a set of coil folds. If the dough is now able to hold its form more, move on to the next step.

• Using a digital thermometer, temp the dough.

Refer to the chart in the video, as this will advise you approximately how many hours it should bulk ferment. Bulk fermentation began the minute you mixed your starter with your other ingredients so include this time.

• After bulk fermenting, shape your dough on a floured surtace then add it to a banneton.

• Cold proof in the fridge overnight.

• The next morning, preheat a Dutch oven or baking vessel in a 450d oven. Score your dough and add to your baking vessel into the oven with the lid on. After 20 minutes, remove the lid and bake another 20 minutes.

• Let rest for 2-3 hours, then slice.

Got recipe from @Runofthemillkitchen