White loaf with 100% strong white flour. Nice to strip everything back to basics sometimes.

376g strong white flour

292g water

84g ripe levain

8g salt

Mix dough and rest 30min

Slap n fold until smooth, rest 30min

Coil fold, rest 30min

Coil fold, ferment 2-2.5hrs until 75% growth

Pre shape dough into boule, dust with flour

Final shape into batard using “stitching” method, into floured banneton, proof 1-2hrs until dough fills the basket and passes poke test

Fridge 12-18hrs

Preheat dutch oven at 450

Turn dough out onto parchment, score, transfer to DO and bake 25min

Lower oven to 425, remove loaf from DO, return to oven for 20min until deep brown

Cool completely