Nothing like some fresh sourdough 😍

Ingredients: 700g warm water, 200g starter (1:1 bread/whole wheat flour), 900g bread flour, 100g whole wheat flour, 20g course sea salt

Process: Mix water, starter, bread flour, and whole wheat flour. Let sit for 40 min. Mix in salt. Let sit for 30 min then stretch/fold (repeat for 5 s/f). Divide dough in half and pre-shape. Bench rest 30 min. Final shape and into bannetons. Bench rest 90 min. Cold proof overnight. Score. Bake in preheated DO at 450°F for 30 min (lid on) and 30 min (lid off).