This is my first attempt at a BB, so hopefully it is right.
I baked two loaves of bread with this recipe:
90g sourdough starter
10g salt
375g water
500g bread flour
Mix all ingredients together. Perform 3 sets of stretch and folds, spaced 30 minutes apart. Let bulk ferment until it doubles in size. Shape, place in a banneton or bowl. Cold proof in the fridge for an hour. Bake at 450 degrees for 30 minutes in a dutch oven with lid on, 25 mins with the lid off. A delicious bread, with simple ingredients.
