1. Measure 150 grams of Active Bubbly Starter into large Bowl, with 295 grams of water, by weight. Whisk Together.
2. Add 550 grams of Organic Bread Flour and 10 grams of salt to the bowl with the starter and water. Add optional herbs now if you are using any. Using a bread dough whisk, mix the ingredients just until combined. Let your dough rest for 30 minutes.
3. Stretch and fold your dough for a minute or two. I pull dough from the outside, and push it down into the center of my dough. I make about 4 or 5 rotations of this and call it good.
4. Cover your dough and put in a warm place, such as your oven, overnight or about 8 hours. Your dough should double in size.
5. In the morning, carefully scrape your dough out onto a floured work surface. Be careful not to deflate your airy dough. Gently pull the dough towards you in a circular motion, tucking the sides and tightening the top and shaping your boule'.
Preheat your oven to 500°F with your Bread Cloche or Dutch Oven inside
Cover your boule' and set it aside to rise for 30 minutes while your oven and baking vessel preheat. This is your final rise and should not go over 30 minutes.
When your Bread Cloche is heated, carefully remove it from the oven. Transfer your boule' to your Cloche and score and or stencil your it. Cover it with the lid and replace it in the oven.
Turn your oven down to 425° and bake for 20 minutes.
After 20 minutes, carefully remove the hot lid and bake for another 20 to 25 minutes, until bread is at desired color.
Carefully remove Cloche or pot from the oven and gently turn the bread out onto a baking rack to completely cool.