Mix water, salt and starter together add flour, mix well and cover for 1 hour

You going to want to do 3 stretch and folds in 30 minutes intervals. Don’t forget to wet your hands every time you handle the dough.

After the third stretch&fold do the pane test. It is when you stretch the dough with ur fingers as thin as paper. If it breaks up u may need another fold.

Put the dough in a clear plastic container and mark the side of the container and also mark how much u want it to bulk rise. I usually let it rise 25%.

Now it is time to add whichever flavour or ingredients you want to add which is called lamination step. Spray a little water on counter and stretch the dough as far as it would go, like you are making “Baklava”Shape the dough and put it in a basket and in to the fridge to ferment for anywhere between 8 to 24 hours. Before shaping it please do watch some videos on how to do it because the word here is Tension.

When you want to bake it, I would recommend using a Dutch oven. Put your oven to max and put your empty Dutch oven in for at least 30 minutes. Take it out, put loaf in, bake 20 minutes with lid on and 25 minutes lid off. The results are shown below. Bon Appetite