Ingredients

• 2 Tbsp Artisan Bread Flour
• 1 Tbsp Whole Wheat Flour or Organic Whole Wheat Flour
• 3 Tbsp Corn Flour or Organic Corn Flour
• 1/4 tsp Instant yeast
• 2/3 cup Water

• 1 3/4 cups Artisan Bread Flour
• 2 1/4 tsp Sea Salt
• 1/4 tsp Instant yeast
• 1 Tbsp Honey
• 4 tsp Butter
• 1/4 cup Water + 1 tsp
• 1/4 cup Milk + 1 tsp
• 1 cup unfermented starter + about 2 1/2 cups fully fermented Starter *

Instructions

1. For starter, add all ingredients in an airtight container and mix together with fingertips until all flour is wet. Cover and allow to ferment at room temperature for 10- 14hours.
2. For dough, combine all ingredients in a mixing bowl and mix on low speed for about 3 minutes until all ingredients are combined. Increase speed to medium and mix for an additional 4-6 minutes.
3. Cover, allow to ferment at room temperature for 1 hour, remove dough from bowl onto floured surface. Stretch dough into rectangle and fold in thirds left side over center and then right side over that. Rotate 90 degrees and repeat. It will be six layers at that point and square. Put back in bowl, cover. Rest 45 minutes, repeat. Rest 45 more minutes, repeat again. You should have stretched and folded 3 times.
4. Now rest 20 minutes, shape to round and place upside down in a well floured proofing basket or metal bowl lined with a well floured cloth. Cover with the cloth completely and place in fridge for 18-26 hours.
5. If you have a hearth oven, preheat to 440°F and remove your loaf from the fridge and from the bowl, placing it right side up on a transfer peel. Score the top of the bread and slide it on the hearth. Add steam if you have that option. The loaf should be ready in about 35 minutes.
6. From a home convection oven: Pre-heat oven to 480°F with Dutch oven inside. Remove your loaf from the fridge and from the bowl, placing it right side up on a transfer peel. Pull the Dutch oven and lid out of the oven. Score the top of the bread and slide it into the Dutch oven. Place the lid back on it and place the Dutch oven in your convection oven.
7. After 5 minutes, drop the temperature to 450°F and bake for 20 minutes undisturbed. Then remove lid and continue to bake until a dark mahogany color. Remove from Dutch oven and cool on a cooling rack.