Jake Widmann

1: Add active starter to a bowl. Mix in 700 grams water until combined.

2: Add flour & mix until a uniform dough forms.

3: Cover the bowl and let sit for 2 hours.

4: Mix in salt and 50 grams of water until combined.

5: Cover the bowl & let rest until doubled in size or place in the fridge overnight for slower fermentation.

6: Shape loaves: a) dump the dough onto counter b) divide into 2 halves c) fold the sides in toward the middle d) roll like a burrito. Add flour to make the dough easier to work with.

7: Once rolled up, push it away from you, then pull towards you to build tension. Do this 3-4 times until your loaf is round & bouncy. Repeat with the other loaf.

8: Leave the loaves to rest for 20 minutes.

9: Using a bench scraper, lift and flip over. Repeat the shaping process (Step 7) for each loaf one more time, but more gently.

10: With a bench scraper, gently flip the dough over and place into generously floured proofing baskets, pyrex dish or a large bowl and cover with a towel.

11: Place in the fridge for 2 hours to rest and rise.

12: Preheat the oven and cast iron pot (with lid) to 450º.

13: Take one loaf out of the fridge and gently flip it onto parchment paper.

14: Lightly flour the top of the loaf and score it with a sharp blade. The C or O shape works well. Grab the parchment paper and lift into the preheated pot.

15: Add 2 tbsp water to the pot under the parchment paper. Cover, then immediately place into the oven.

16: Cover and bake for 30 minutes with the lid on, then remove the lid and bake for another 5-10 mins. Remove from oven and the pot to cool completely before slicing.

17: Repeat steps 13-16 with the second loaf. Enjoy!