Well Made by Kiley

Start by feeding your starter in a 1:1:1 ratio. It will take 5-6 hours to reach its peak depending on the temperature of your house (the colder, the longer).

Once it is about doubled in size, start your autolyse phase. Mix together the flours and water in a large bowl. Cover and rest 1 hour.

Add your starter. Mix and knead until the starter is fully incorporated. Cover and rest for 30 minutes.

Add in the salt, and mix and knead until the salt is fully incorporated and the dough becomes smooth (3-5 minutes). Cover and rest for 30 minutes.

Perform 1 stretch-and-fold; cover and rest for 30 minutes.

Perform 3 FULL coil folds at 45 minute intervals. Cover and rest between each!

After the final coil fold, cover the dough and let it rest until the end of bulk fermentation (dough should be doubled in size; usually takes ~6-8 hours after adding the starter).

Turn the dough on a very lightly floured surface and perform your pre-shape (letter fold). Cover and rest for 15 minutes. Uncover, and do your final shaping. Place the dough in a lightly floured proofing basket, cover, and place in the fridge overnight or up to 3 days (the longer it sits, the more sour it will get).

The next day, preheat the oven and dutch oven at 480F for 1 hour.

Invert the sourdough loaf on a piece of parchment paper, lightly dust with flour, and score. Then, place into the dutch oven. Place 3 ice cubes under the parchment paper and place the lid back on top.

Bake at 480F for 20 minutes with the lid on, and with a baking sheet placed on the rack below the dutch oven. Then, reduce the oven to 430F, remove the lid, and continue to bake for 20 more minutes.

Once done, remove from the dutch oven immediately. Let sit for at least 1 hour before slicing (this will help the crumb develop properly). Serve toasted with butter and honey.

Enjoy!