Ingredients

• 500g Bread Flour
• 320g Warm Water
• 11g Salt
• 25g Honey
• 90g Fed/Active Starter
• 125g Inclusions (optional, add during one of your folds, or during shaping)

Instructions

1. 1Make sure your starter is active and fed! If it can float in water, it's ready to bake!
2. 2Mix Water, Starter, and Honey together. Then add flour and salt
3. 3Mix items together. Dough will be SHAGGY (Not fully together, kinda ugly!)
4. 4Let set in a warm area and perform 4 stretch and folds every 30 minutes. (Stretch and fold involves taking the tough, pulling one side up and over the rest. Do this till the dough is taught, and not ripping)
5. 5Let dough rise till double in size. From there break into equal parts (if more than 1 serving).
6. 6Do a basic letter fold, Push the dough gently into a large square, try not to degas to much! Then fold one side to the center, then the other over that. Turn the dough towards you (Should be a rectangle), and roll tightly up. From here, place in a pan. For artisanal circles, roll into an oval.
7. 7Allow your loafs to cold proof over night (in fridge)
8. 8Bake at 425 for 30-55 minutes. The last 10-15 should be uncovered. This will depend on your pan and baking style. Bread should have an internal temp of 200 degrees F
9. 9Allow bread to cool and rest for at least 3 hours!