1/4 cup ripe starter
1 1/2 cups water
1 tablespoon sea salt
4 cups bread flour
sprinkles
For a mini loaf:
1/4 cup ripe starter
3/4 cup water
1 teaspoon sea salt
2 cups bread flour
sprinkles
Feed starter the night before and again in the morning. Should be nice and bubbly and doubling in volume.
Around noon or when your starter has doubled from feeding, mix together all ingredients until dough has formed. Cover with saran or shower cap and rest for 1 hour in a warm spot.
Do 4 stretch and folds after 1 hour rest and again in 30 minutes.
Place dough in a straight sided proofing container and cover with a lid, allow to rise by 50%.
Lay dough out on lightly floured counter and very gently stretch out into a rectangle. Cover dough with sprinkles.
Roll dough up into tight bundle by folding into thirds twice. Lay dough in proofing basket top side down, seam side up and pinch to seal seam. Place proofing basket in a bag and allow to rest in fridge for 12-36 hours.
Preheat oven to 450º with dutch oven inside.
Lay parchment paper over dough and invert onto counter. Score dough and lower into dutch oven with parchment paper still on bottom of dough.
Add 2 ice cubes under parchment paper and lightly mist the top of the dough with a spray bottle. Put lid on dutch oven and bake for 30 minutes.
Remove lid and bake for an additional 10 minutes.
Allow loaf to rest for 1 hour on a cooling rack before cutting.
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