• Prepare starter by feeding several hours In advance to have bubbly starter.
  
• Combine bread flour and 00 all purpose flour and salt. Set Aside
• Put warm water In glass bowl (85-90 degrees). Add Starter, stir into water. If starter doesn't float, it's not active enough. Feed starter with equal parts warm water and flour and wait until it's very bubbly.
• Add flour to water/starter bowl. Mix with hands to a rough dough. Cover with damp towel for one hour. After an hour, form dough roughly into a ball. Cover with damp towel overnight for 10-12 hours. Place in warmest part of the kitchen.

  Or if you start this in morning, refrigerate after 8 hours.
• Replenish starter with 25 grams water, 25 grams starter.
• Once dough has rested for 8 hours, it should have doubled.
  
• Now, you can spread flour on counter, place dough on floured surface and stretch dough out as shown. Use finger to poke holes. Allow to rest 10 minutes.
  
• Bring dough together gently, pulling edges up and over from each end, forming a dough ball. Do this from every side, gently until the dough resists, maybe 10 times. Pull dough up and over as If to wrap the dough. You want to get the dough ball firm.
• Place in your sourdough bowl, smooth top side down, seams up. The smooth side will be your top. Keeping the bottom with seams up will allow air bubbles to form there, thus, when baked those air bubbles at the bottom will help bread rise in oven.
• Cover with plastic or damp cloth. Refrigerate for 6-24 hours. In this particular loaf, I refrigerated 24 hours as my plans for the bread had changed. Either way brings a great loaf of bread.

Ready to Bake

• Take dough out of refrigerator, while preheating oven to 500 degrees F.

Test for Proofing

• Allow oven to heat up for at least 30 minutes. I did NOT preheat my dutch oven.
• Test dough for proofing. If after poking gently with finger, dough quickly bounces back, it's under-proofed, needs more proofing. You're probably at a perfect point waiting for oven to heat, while it proofs more. The perfect proofing point will result when gently poking, dough slowly bounces back. It's ready to bake. If the dough appears over-proofed, no bounce back at all, you can still bake it, but it will not have an optimal rise and will be dense.
• Using a lamé, or very sharp knife, slash the dough to allow for steam.
  
• Reduce heat to 450 degrees F. Bake in dutch oven with lid on for 20 minutes. Take off lid, bake for 25-30 minutes. Bread Is done when internal temperature is 208 degrees F.
• Cool for one hour minimum. If you try to cut sourdough high, it might be gummy. Wait (If you can). Use serrated bread knife.

  NOTE: We often cut right into the bread and we have not had a gummy bread, but that can happen.