Starter → bread
Mix at night, fold morning, bake evening. Crisp crust, open crumb, tangy.
The rhythm
Evening · mix + rest
500 g bread flour + 350 g water + 100 g active starter + 10 g salt. Mix. Rest 30 min (autolyse).
Evening · stretch & fold ×4
Every 30 min for 2 hours. Grab, stretch up, fold over. Turn bowl. Four times per set.
Overnight · bulk ferment
Cool room (~20 °C) for 8–10 hr, OR warm room 4–6 hr. Doubles in size.
Morning · shape + cold retard
Pre-shape → 20 min bench rest → final shape → banneton → fridge 4–24 hr.
Evening · Dutch oven, hot
Preheat DO to 240 °C for 45 min. Score dough. Bake covered 25 min → uncovered 15 min.
Cool completely
2 hours on a rack. Cutting hot = gummy. This is the hardest step.
Full write-up after the first loaf that survives being cut.