Master Recipe

I'll keep editing this

1. Feed starter and mix flour and water.

2. When starter is ready, laminate dough and spread starter on dough. Fold dough to incorporate starter. Mix.

3. Wait 20 min and mix in salt.

4. 2 sets of stretch and folds 1 hour apart.

5. Bulk ferment to 75%.

6. Shape.

7. Cold ferment.

8. Bake - heated bottom (over 500F, with at least a 40g ice cube)