Ingredients:

• 500g bread flour
• 100g active starter
• 700g of red wine (I used Cabernet Sauvignon)
• 1/2 tsp baking soda
• 11g salt

Inclusions:

• Block of parmesan cheese
• Freshly cracked black pepper

Simmer the wine in a small saucepan over medium-low heat for 30 minutes to reduce alcohol content and concentrate flavor. Wine volume will reduce, so you will need more wine at the start than you will eventually mix into your dough. Let the wine cool completely before mixing your dough.

In a large bowl, weigh 350g of your reduced wine. Add your baking soda and stir. Then add your starter and stir until milky. Add your flour and mix with a spoon until a shaggy dough forms. Then continue to mix with your hand and a bowl scraper until all flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and set near your large bowl.

After 1 hour, add salt and perform stretch and fold. Cover and rest 30 minutes.

Add grated parmesan cheese and pepper during your 2nd and 3rd fold (coil fold or stretch and fold). I did not weigh these out, I just measured with my heart.

Rest 30 more minutes. You will perform 1 more sets of folds for a total of 4 folds.

After the last fold, transfer your dough to a clear container to finish bulk fermenting. Let rise until it’s grown by about 75%.

Spritz your counter lightly with water. Dump your dough onto the counter and shape with your desired method. I gently stretched it out, and folded the bottom up to center. Then I folded the sides and tops in. I then rolled it snuggly up, and rotated it into a round boule using cupped hands in a push and pull motion to build surface tension.

Then transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and refrigerate for up to 24 hours (I do overnight).

Preheat your oven and Dutch oven to 450F. Once preheated, remove your dough from the fridge, and turn out onto parchment paper or a bread sling. Dust with rice flour and score.

Bake with lid on for 30 minutes. Then remove lid and reduce temp to 400F. Continue baking uncovered for 20 min, or until internal temp is 205-210F.

Cool for at least 2 hours before cutting.