Sourdough

Basic recipe

Formula:
500g all purpose flour
400g water (room temperature)
9g salt
19g starter (100% hydration)

Day 1:
11am: start levain (20/40/40g)
3pm: autolyse (500g flour, 375g water); cover
4pm: add 25g water, 9g salt and 92g levain to autolyse (temperature = 78F)
4:15pm-8pm: bulk fermentation; 3 sets of stretch and folds
8pm: preshape on the counter; rest uncovered
8:30pm: shape; rest for a few minutes; place in towel-lined bowl; wrap in a plastic bag
8:45pm-12:30pm (day 2): proof in fridge

Day 2:
11:30am: preheat oven (with Dutch oven) to 490F
12:30pm: score top of loaf; bake
5 min at 490F, lid on
20 min at 475F, lid on
15-20 min at 450F, lid off (bread temperature should be 210F)

Wait one hour before slicing so bread can set.