Backwards Bread
[30% ww]
Put 240g starter, 855g water, and 24g salt in a mixing bowl. Mix together. Then add 844g white flour and 281g whole wheat or rye flour. Mix well, then cover with a towel and let it rest for 15 minutes.
Do one stretch and fold (pulling up from underneath the dough and over, rotating 90 degrees, four times). Cover with a damp towel and leave it overnight on the counter for about 10 hours.
Put dough on counter and cut in half. Shape each one how you like. Then place them in bannetons or flour-dusted, towel-lined bowls or loaf pans. Put them in the fridge and then preheat oven to 450 with the dutch oven inside.
When oven is ready, take dough out and place each on a small piece of parchment paper. Lightly dust the top with flour and score. Place into dutch oven and bake for 15 minutes with the lid on. Then turn down to 440 and bake for 25 minutes. Then remove the lid, and bake for 10 minutes to get a golden crust.
Remove bread from oven and let them cool on a rack. It is best to let it cool almost completely before cutting into it. Enjoy!