Fed my white starter on Monday night and used
140g of the discard to make a biga/preferment.
Mixed together and leftover overnight to develop.
In the morning, I added
300g of water
530g of flour
to the biga.
Mixed by hand and left to rest (autolyze)
for 30 minutes.
Added 20g of salt.
Mixed in using the pinch and fold method.
Left to rest again for 30 minutes.
Did five stretch and folds over the next 2 hours.
Because I had to go out for a few hours, I put the dough
in the fridge to slow down the rise.
Took the dough out of the fridge mid afternoon and left it to
continue to rise on the counter.
Shaped and proofed two rounds.
One in a banneton and the other
in a bowl lined with a floured tea towel.
Baked in dutch ovens.
Toasted for breakfast.