This loaf smells AMAZING

Here’s my recipe 🤍

475 grams all-purpose flour
100 grams starter active and bubbly
291 grams of warm water (≈ 65% hydration)
10 grams salt
Mix in bowl to create shaggy dough
Cover and rest 30 minutes
Stretch & folds once every 20 minutes x6
Cover & let rise for 5 hours
Once 75% risen & doesn’t stick to finger it’s time to shape
Stretch it wide, burrito it, and candy cane shape
Flour a proofing bowl with a tea towel in it with rice flour
Flip the dough seam up into it cover and proof overnight in fridge ≈ 12-15 hours
Preheat oven to 425 with Dutch oven in it for a half hour
Once oven is preheated, dump out dough onto parchment paper
Sprinkle rice flour over the top & score deeply
Bake with lid on, baking tray underneath for 40 minutes
Reduce heat to 400 and bake 10 more minutes with the lid off
Internal temperature should be 205-210° F
Take out of oven, dump out on rack
Let cool for at least 2 hours