*Note: This bulk ferments a bit slower due to a small amount of discard. You can use cold water to make it take longer or warm water to speed it up depending on your schedule for the day.
Pour 350 g cold spring water into a large wide mixing bowl. Add discard and stir.
Use a scraper to add flours. Rest 25 minutes.
Add salt and the other 25 grams of water.
Rest 30 minutes.
Then, do one stretch & fold.Follow this with 2 coil folds, all 30 minutes apart. Move to a cambro container and let bulk ferment 60% to 90% increase in volume. (mine took approx 5 1/2-6 hours in a proofing box at 78°)
Turn the dough out on a floured counter, pre-shape it, and allow it to rest for 15-20 minutes.
Shape dough, move to a banneton dusted with rice flour, cover and place in firdge for a few hours. Then REMOVE cover for the rest of the over night proof.
Preheat oven with a steel 450℉. (I baked mine 24 hours after I started the whole mixing process.)
Transfer the loaf to parchment, score the loaf. I used my fingers to drop a few droplets of water on the bread. Carefully place into the dutch oven.
Bake covered 25 mins with shell on. Then place a pan on the rack below.
Bake uncovered 20 mins until 205-210° degrees internally.
