u/peachy-beans

- Whisk together 300g room temperature filtered water with 450g of bread flour.
- Let dough rest covered for 30 minutes before incorporating 100g of starter with 10g of salt by hand.
- KEEP mixing for 7-8 minutes.
- Let dough rest covered for another 30 minutes.
- Stretch and fold 4 times spaced 30 minutes apart.
- Let dough proof, covered on countertop, until it has nearly doubled in size. (This took approximately 3.5 hours)
- use dough scraper to form into a ball, stop when you have good surface tension and it is smooth.
- Let rest uncovered on countertop for 20 minutes. (This forms a skin so it doesn’t stick to your counter.)
- Flip dough ball and form a rough rectangle. Fold lower 1/3 up, then top half down. Rotate and roll.
- Close seams and place in floured bennaton (spelling?)
- Refrigerate overnight.
- Preheat oven and Dutch oven to 500 degrees Fahrenheit for 20 minutes.
- Remove dough from refrigerator and sprinkle semolina flour onto dough ball before flipping onto crumpled parchment paper.
- Score
- Place 2 ice cubes in Dutch oven under parchment and bake with lid for 20 minutes.
- Turn oven down to 450 degrees Fahrenheit, remove lid from Dutch oven, and bake for another 18 minutes.
- Let bread rest for at least one hour before slicing.