Feeding

Feed once a day.
You can throw out excess starter and add equal weight of flour and water.
Typicallly: 70g water 70g flour
Use all-purpose flour
Use unconditioned water

You can store the starter in the fridge so you do not have to feed it every day. I have stored it in the fridge for several weeks and then would feed it a couple time until active before using it.

Dough

100 g starter
250 g water
394 g flour
  8 g salt (non iodized)

- add seeds like pumpkin , sunflour...
- add other ingredients: ground flax seed, sun dried tomatos, olives, cheese...

The starter should be active for best results.

I like a combination of

20g pumpkin seeds 
20g sunflour seeds

Let sit in mixing bowl for a total of 4 hours "Slap and fold" after 2 hours, let sit for another 2 hours

Cover bowl so it will not dry out. I like to use a clean shower cap for this...

Shape loaf and transfer to well floured banneton When you shape the loaf you should tuck the dough under itself so it forms a tight skin.

Bulk fermentation in fridge for 10-18 hours. You can leave in fridge for 2 days. A slower bulk rise will encourage more flavor and structural development up to a point.

Use a dutch oven or other covered roasting pan. Preheat oven with dutch oven inside at 450F

Transfer dough from banneton to parchment paper and use parchment paper to craddle the dough as you transfer to preeheated dutch overn. This makes it easier to transfer to the dutch oven without burning yourself and keeping the shape of the loaf.

Cut dough with razor blade once it is in the dutch oven. If you cut it before transferring it, the cut could close itself. You can play around with how you cut the dough. I like to get a nice raised ridge that gets toasted, called the "eyeliner".

Use spray bottle to spray hot lid of dutch over to create steam and quickly close. Try to trap the steam inside the dutch oven. This will make the surface of the bread crisp and create nice blisters on the surface of the bread.

Transfer to oven

Bake covered for 35min Remove cover and bake for 15min

Remove loaf and transfer to cooling rack.

Enjoy!