sourdough white loaf

The loaf: 650g flour 400-450g water (depending on consistency) aim for 70% hydration 13g salt 120g Starter Instructions: In the morning Put 120g start in bowl Add 650g flour Add 13g salt Add 350-400g water-add more as needed to fully mix in flour Stir with spoon and then hand mix for 5-10 mins-stretch and fold motion Leave to bulk ferment for 6-10hrs and in this time do up to 3 stretch and folds (this isn’t absolutely necessary so you can leave it all day and it will be fine) Shape the dough (YouTube tutorial) and put in rice flour lined Banneton(proving basket) in the fridge overnight Baking: Preheat oven to 200° Put the dough straight from the fridge onto a tray and score with razor/sharp knife Cook for ~35 mins and leave to cool down for at least 30 mins