Sourdough bread to try

3 cups of unbleached flour, 1 1/4 cup lukewarm water, 2 tbsp honey, 1 tbsp kosher salt 3/4 cup active fed starter. Mix all together (I use my stand mixer) let rest for 15 minutes. Then transfer to oiled bowl. Do 3 or 4 stretches and folds every 20 minutes or so. After your folds are done, then shape your dough and transfer to your well flour banneton. (Or whatever vessel) I bulk proof on the counter for 6 or 8 hours till it's ready, then transfer to the fridge overnight to do an overnight ferment. Next day shape again while your oven heats to 500°. I bake mine in a Dutch oven with a pan of hot water beneath it for steam. Score immediately before transferring to your Dutch oven.

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