Ingredients:

• 165g fed or unfed starter
• 400g water
• 650g bread flour
• 15g salt

Directions:

• Mix together flour, water and starter until there are no dry flour spots.
• Sprinkle salt over the top, then cover and let sit on the counter for 3-12 hours or until the dough about doubles in size.
• Shape dough and refrigerate overnight, 15-18 hours. (The longer it rests, the more sour it should get.)
• Use dutch oven or bread loaf pan — place in cold oven, covered.
• Bake on 450F/230C for 7 minutes, then score.
• Continue to bake for about 55 minutes. (40 minutes if the oven/dutch oven is pre-heated.)
• Drop oven temp to 425F and bake another 15-ish minutes uncovered until top is golden brown and bottom is cooked through. (It will sound hollow when you tap your knuckles on the bottom when it’s done.)