u/edawg9723

61 miles on the Chippewa River from Eau Claire, WI to Reads Landing, MN!

80g starter

360g water

550g bread flour

10g salt

Stretch & fold 4x 30 minutes apart at 80-84°F internally.

Rise for 4 hours while checking temp periodically (80-84°F internally).

Form the dough and let it sit, covered, for 1 hour.

Tighten the dough and place in banneton. Refrigerate for 12-20 hours.

Preheat oven to 475. Let Dutch oven get hot for an extra hour.

Decorative score, put in oven, covered for 7 minutes), ear score, return to oven covered for 16 minutes, remove lid for another 15 minutes or to desired crust color.

Remove loaf and let rest for 45 minutes.