Day 1 - 7:00 a.m. Feed your Starter: - try a 1:2:2 ratio (or higher) to slow down the process a bit. You want your starter to peak about the time you get home from work. Feeding and the room temperature in your home will affect this.
Example: I feed at 8 a.m. and start mixing my dough at 4:00 p.m. I feed a 1:1:1 ratio. Our house is around 70°F, and it usually takes about 8 hours to hit the peak. Adding additional flour and water (ex. 1:2:2 ratio) slows this down a bit and can get you to 6:00p.m. - 7:00 p.m.
Day 1 - 6:00 p.m. - Mix your dough. Add your active starter to a large mixing bowl, then your warm water. Mix until combined. Add your flour and salt. Mix to a shaggy round ball, cover, and let sit for 30 minutes.
Day 1 - 6:30 p.m. - First set of stretch and folds. - Once done, shred the cheese and measure out the Italian seasonings.
Day 1 - 7:00 p.m. - Second set of stretch and folds. - Once done, feed your remaining starter and put the paper towel lid back on. Leave it on the counter if you are baking again tomorrow, or pop it into the fridge and feed it weekly.
Day 1 - 7:30 p.m. - Third set of stretch and folds. - Add your Italian seasoning and shredded cheese. The stretch and folds help distribute it throughout your dough.
Day 1 - 8:00 p.m. - Fourth set of stretch and folds. - Then cover with plastic wrap or a wet kitchen towel. Set in a warm spot in your kitchen to let the dough rise overnight.
Day 2 - 7:00 a.m. - Drop your fermented dough out onto a lightly floured work surface. Shape it and place it into a proofing basket. Cover it with the same plastic wrap, place it inside a plastic bag, and pop it into the fridge for the second rise. You are going to let this ferment for the rest of the day. Placing it in the fridge slows down the fermentation so it doesn't over-ferment.
Day 2 - 6:00 p.m. - TIME TO BAKE: preheat your oven to 450 with your Dutch oven inside (with the lid off). Once the oven is ready, flip your dough out into a piece of parchment paper, add your decorative scores, then your expansion scores. Cover the dough in the Dutch oven and bake for 30 - 35 minutes. Remove the lid and bake for an additional 18 - 20 minutes. Check the internal temperature of your dough; you want to reach at least 204°F to ensure it's baked through.
Day 2 - 8 p.m. - Your loaf of bread is out of the oven and cooling. TRY not to cut into it for a couple of hours. If you cut into it right away, be prepared for a bit of a gummy bottom. This happens, but hey, it's the price you pay for warm bread fresh from the oven, haha.
