1. Add 350g (or 1 1/2 Cup) luke warm water, 100g (or 1 1/2 Cup) active starter into a mixing bowl and whisk well till dissolved.
2. in that same bowl add in 500g (or 4 Cups) bread flour, 10g Salt (or 1/2 Teaspoon) and mix well till you have a shaggy dough & all flour is incorporated. (see note by ingredient list)
3. Let Rest 1 hour then do your first set of stretch and folds minimum of 4.
4. Let Rest 30 minutes then do your second set of stretch and folds.
5. Let Rest 30 minutes then do your third set of stretch and folds.
6. Let Rest 30 minutes then do your fourth set of stretch and folds. Be very gentle and after tuck the dough under itself to form a ball.
7. Cover and let rise for 4 hours
8. Pre-Shape into ball and let rest for 20 minutes. This is when i tend to prepare my inclusions if i am going to add any.
9. Shape and put into proofing basket and let sit uncovered for 20 minutes. (add in your inclusions as you laminate your dough to shape)
10. Stitch the bottom of the dough and refrigerate for 8-16 hours.
11. Pre-Heat oven to 450F with your Dutch oven inside (lid on)
12. when oven is preheated. Bring out your loaf and flip out on to parchment paper, dust with flour and score.
13. Place the bread in your Dutch oven with some ice cubes (under parchment paper) and bake Lid on for 20 minutes then bake for 30-40 more minutes.
14. Take out the loaf and check the temperature. The Internal Temperature of sour dough should be 205-210 F.
15. Let Sit for atleast an 30 minutes to an Hour before cutting in.

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