Hell yeah

Recipe-

450g Strong bakers flour 300g Spring water 150g Active starter 12g Salt

I mixed the first 3 ingredients together and left it for about 30 minutes then added salt and kneaded for 5 minutes. Left on the bench for around 6 hours and did 5 stretch and folds total. I shaped the dough into a tight ball after every stretch and fold and after 6 hours I gave the final shape giving the dough as much tension as possible without it ripping! Then into the fridge in a floured banneton for around 24hrs. I cooked it in the oven on a pizza stone at 220c with steam for 20 minutes then a further 10-15 minutes with no steam rotating as it was getting some colour. For steam I have an old cast iron roasting pan that I filled with a terracotta pot that I broke into pieces and I throw a cup of boiling water in there when the bread goes in! Then let it cool for 2 hours before slicing.
Enjoy!