100g Wholemeal bread flour
400g Strong white bread flour
100g sourdough starter (activated)
9g sea salt
Mix the starter with water and the flour, let it sit for at least half an hour or up to 2 hours.
After autolyse, add salt and mix again.
After resting half an hour, strecth and fold the dough. Repeat it 5-8 times in 5 hours depending on your room temperature, until at least doubled in size.
Tip the risen dough onto a lightly floured surface and fold it. Cover with a tea towel and leave for half an hour. After half an hour, fold the dough gently and put it upside down in a floured banneton and cover.
Rest the dough in the refrigerator approximately 12 hours.
Heat the oven 480 F, Dutch oven inside and lead covered. Score the dough as you wish (this is my favorite part), bake half an hour with lead, lower the degree 430 F and bake 10-15 minutes without lead. Wait until it cools down, if you can!