Sourdough bread

500 grams of flour 70 percent hydration Autolyse for 30 minutes Starter triple in size Starter top view Starter falling After 8 hours no rise A few more hours in the oven (50° C) Side view Ready for shaping and second rise in the refrigerator Rose and fell overnight Ready for baking In the dutch oven Scored with scissors After 15' at 250° C with the lid closed Another 30' at 220° C with the lid open Letting it rest... Done.