SOURDOUGH BREAD

Start with "risen" starter (at least 4 hours after feeding)

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400 ml water - 14.11 oz - 1 2/3 cup
200 g sourdough - 7.05 oz - 3/4 cup
600 g flour - 1 lb 5.12 oz - 4.5 c

Mix, cover and rest 30 min

12 g = .42 oz = 1.1 tsps salt, dissolve in splash of water and mix in
Kneed 10 min

Proof 4 hours

Put dough on counter
Sprinkle with flour, flip over
Envelope fold edges to center to make ball
Cover and rest 30 minutes

Sprinkle with flour, flip
Envelope fold again, shape into ball
Push sides with knife 

Dust a bowl (covered with towel) with flour, add dough ball

Proof in refrigerator overnight

2-5 hours before using (depending on refrigerator rise), take out of refrigerator

Preheat at 480 F
Score bread, put in dutch oven, turn down to 430, bake 25 min

Take lid off, bake 25 min