Sourdough

1000g Bread flour
625g Cold Water
100g Roux
100g Starter
20g Salt

Roux:
Combine 75g water with 25g flour in sauce pot on the stove. Heat on lowest setting and stir until a gelatin forms.

Dough:
Combine cold water and salt in mixing bowl.

Slowly incorporate flour and roux into water and turn off mixer to allow dough to autolyse for 2-4 hours.

Remove dough from bowl and laminate as flat as possible.

Spread starter all over the surface if the stretched dough.

Fold dough back on itself, incorporating the starter without tearing the dough. Any excess air should be removed at this point.

Allow dough to rest for 30 minutes to an hour.

Perform several sets of stretch and folds 15 minutes apart. Fold the dough so that it stacks on top of itself 2-3 times per set.

The dough is ready when it stacks high and holds it's shape.

Bulk ferment for 4-6 hours at room temperature.

Separate the dough into separate loaves and preshape with bench scraper.

Final shaping and place in banneton baskets lined with tea towels.

Create as much tension in the surface of the dough as possible and close the seam using cross stitches to hold it in place.

Proof on counter top for 2-4 hours. Dough should proof evenly with (or even overflow) the tops of the banneton baskets.

Retard dough in refrigerator overnight. It should continue to proof and bulge slightly in refrigerator.

Remove banneton baskets from refrigerator one at a time, allow 15 minutes for each loaf to proof at room temperature before placing in oven.

Preheat oven/dutch oven to 475°F.

Remove dough from banneton basket and place on folded parchment paper.

Spritz dough with water to thoroughly coat the surface.

Score dough directly on top, slightly off center and immediately place in dutch oven.

Bake at 475°F for 40 minutes covered, and another 5-10 minutes uncovered with a water dish directly under baking surface to dissipate heat from the bottom of the loaf.

Remove loaf from oven and place on cooling rack. Allow the bread to cool for at least an hour before slicing.