• Whisk together the cold water and sourdough starter. Then add the all purpose flour, bread flour, salt and olive oil. Add the honey if using. Mix all ingredients together with a dough whisk or damp hands.
  350 grams cold water, 350 grams bread flour, 150 grams all purpose flour, 1.5 tsp salt, 1 TBSP olive oil
• Cover the dough and allow it to rest for 45 minutes.
• Stretch and fold the dough: Pull up one side of the dough, then fold it over the center of the dough. Work your way around the dough, stretching and folding it. Repeat several times until the dough forms a ball. (see above for photos.)
• Repeat 2-3 sets of stretch and folds every 20 minutes.

Fermentation

• Cover the dough and let it bulk ferment for 7-10 hours or until the dough is double in size and has a few bubbles. See notes for fermentation tips.

Shape Dough

• Once the dough has doubled in size gently dump it out a lightly floured work surface. Fold the sides of the dough in, then turn the dough upside down and gently spin it towards you 7-10 times to build tension on the top of the dough.
• Place the dough into a banneton or floured bowl. Place in the fridge for 1 hour and up to 24 hours.

Bake Bread

• Preheat oven to 450 degrees F. Place the dough into the cold Dutch oven and score. Bake for 25 minutes, then take the lid off and bake for an additional 22-25 minutes or until the crust is golden brown.
• Let the bread cool for one hour before slicing. Enjoy!