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Ingridents (Makes 18 mini loaves):
* 200g active starter
* 625g water
* 1000g bread flour
* 20g salt
Instructions:
1. Mix starter and water, then add flour and salt. Let rest 1 hour.
2. Perform standard stretch and fold routine.
3. Let dough bulk ferment until doubled.
4. Divide into 18 equal pieces, shape, and place in a towel-lined muffin tin.
5. Cold proof overnight in the fridge.
6. Preheat Dutch oven to 450°F for 1 hour.
7. Bake 3–4 loaves at a time:
* 20 mins covered,
* 10 mins uncovered
* Loaves should reach 205°F internal temp.
