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708 g King Arthur ap flour 178 g King Arthur ww flour 620 g warmish tap water (sat out for a while) 178 g starter 18 g salt
Mix all ingredients until combined, then do slap and folds until gluten develops. Wait an hour then do three sets stretch and folds one hour apart. Then let BF another couple hours until dough is jiggly and has some bubbles (or until u have to move on with your day). Divide and pre shape, let sit for 30 min. Shape and throw in bannetons in fridge for 17ish hours. Preheat Dutch oven at 450 for 30 min. Score loaf and throw in Dutch oven for 23 min, remove lid and bake another 30 min!!!!
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