Organic White Flour No.4: 383g

Water: 290g

Salt: 8g

Starter: 75g

Autolyse: Mix flour and water, mix well until flour is hydrated and let it rest covered for 30 minutes to up to 3 hours.

Mix in the starter with rubaud method until the starter is well mixed with the dought. Rest 15 minutes.

Add in salt and mix with rubaud method or turn to the bench and perform 100 slap and folds. Rest 15 minutes.

Turn dough on the bench and perform a hard(stretch the dough well) bench fold, add back into a bowl and rest for 15 minutes.

Turn dough on the bench and perform a lamination, fold, and put in a flat dish, covered.

Then, perform 3 coil fold with 30 to 40 minutes between each fold.

After the last fold the dough should rest, untouched for about 1-2, hours depending on the timing of your coil folds.

Then pre-shape the dough and rest for another 20 minutes.

Shape the dough into a batard and place into banneton.

Bench rest for 15 minutes and add into a fridge at 4C, for at least 12 hours.

At this point, the bulk fermentation is should be about 5-6 hours depending on room temperature. Ideally, the dough should rise by about 50%

Next day, preheat your oven at 250C for at least 45 minutes with a pizza stone or a dutch oven.

Bake at 250C for 20 minutes covered, and 15-20 minutes uncovered or until the dough has reached your desired colour.

Rest for at least 2h, slice and enjoy with a big knob of salter Irish butter.