• Feed your sourdough starter the night before baking

  *Keeping it at 100% hydration, equal parts flour to water*
  

Autolyze

• Measure out the 600 grams flour and 420 grams water- then mix with a dough hook. Or your clean hands if you don't have a dough hook.

  The dough will be shaggy

  Let rest for 45 minutes

Add Starter and Salt

• Measure out your sourdough starter and the salt into small separate bowls
• Spread about 1/5th of the sourdough starter (90 grams) over the dough and sprinkle over roughly 1/5 of the salt (12 grams) over the dough

  Grab the dough and stretch it and gently fold it in

  Repeat the process of adding the salt and sourdough to the dough and folding it in until it is all incorporated

  *Think of this like lamination where you layer the ingredients to combine*
  

Bulk Rise

• Cover the dough in a bowl with a damp towel (or shower cap) and let rest for 3-6 hours or until it has increased by 50% in size

  *Covering the bowl that the dough is in helps prevent it from drying out*

Shape

• Generously flour a flat surface
• Without deflating the dough, stretch it out into a rectangle over the floured surface
• Spread the pizza sauce, cheese, and fresh herbs over the dough

  Roll the dough into a long tube (like cinnamon rolls)
  
• With a pair of kitchen scissors vertically cut the roll in half vertically up the roll (restuff any cheese that falls out)
  
• Weave the two strands together to create a braid, then shape the braids into a circle so you have a round loaf.
  

Cold Fermentation

• Place the loaf into a prepared banneton and refrigerate overnight

Bake

• The next morning preheat your oven to 500 °F and add a Dutch Oven to bake for 30 minutes

  *You want your Dutch Oven fully preheated before you add the dough*

  Line the preheated Dutch Oven with parchment paper and add the loaf directly from the refrigerator

  *Do not let the loaf sit out or reach room temperature before baking*
• Bake for 23 minutes

  Reduce the heat to 450 °F

  Place a baking sheet in a rack below the Dutch Oven

  Remove the Dutch Oven lid

  Spray the dough with fresh water

  Bake for an extra 2-3 minutes or until the crust is golden brown and caramelized