Holly’s Sourdough bread

(Makes 2 loaves) 225 grams active sourdough starter 615 grams warm water 1,050 grams bread flour 60 grams honey 25 grams salt 10 grams water Mix together starter and 615 grams of water in a large bowl until water looks milky. Add flour and mix until mostly combined. Cover with plastic wrap and let it rest for 30 minutes. Add salt and 10 grams of water. Mix and knead dough until fully combined. Cover and let rest for 30 minutes. Stretch and fold dough every 30 minutes, three more times (4 times total over 2 hours) Cover dough with plastic wrap and let it rest for 2 hours. Divide dough in half and shape into loaves. Place loaves into bread pan or a banneton. Place loves in a plastic grocery bag and tie it off. Let the loves ferment in the fridge for 12-24 hours. (Sometimes I leave in the fridge for two days and it still turns out great) To bake in a Dutch oven: Place Dutch oven in the oven and then preheat to 425 degrees. When it comes to temperature place loaf on a piece of payment paper, score the loaf and place in Dutch oven with lid on, bake for 25 minutes. Remove lid and bake for an additional 10 minutes. Remove and place on cooling rack and let it cool for 2-3 hours.