Inspired by Proof Bread – gochujang, roasted garlic and scallion. This one goes craaazy

120g hungry starter, fed 1:10:10 about 18 hours prior
342g water
540g white bread flour (red spring)
12g salt

Mix all ingredients in stand mixer for like 10 minutes, probably doesn't need that long but I do cleaning up while it's mixing

Rest 20 minutes, stretch and fold

Rest 40 minutes laminate in inclusions on countertop:
About 3 tbsp gochujang
1 full head of garlic, roasted and cooled to room temp
3 stalks of scallions, chopped

Bulk ferment another 4 hours or so till doubled

Shape and into banneton, inside sealed bag

I like to proof on the counter 1 more hour until it puffs up a bit, then fridge overnight

Preheat oven to 520 (pretty sure my oven is weak and doesn't get as hot as it says it does) for at least an hour with dutch oven inside

Bake 24 minutes covered at 520, 30 minutes uncovered at 500