Ingredients:

• 500g bread flour
• 350g water
• 100g active starter at peak
• 11g salt

Inclusions:

• Everything bagel seasoning
• Whipped or softened cream cheese

In a large bowl, add your starter and water. Mix them together until milky. Then add the bread flour and mix using a spoon or dough whisk until shaggy dough forms. Wet hands with water, and continue to mix and kneed dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Weigh salt into a separate dish and place near the bowl with your dough. Rest for 1 hour.

Add salt during the first stretch and fold. Rotate the bowl and do this three more times. Cover and rest again for 30 minutes. Perform three more stretch and folds or coil folds (personal preference) spaced 30-45 minutes apart. Add some everything seasoning during the second and third fold (I don’t measure it, just to preference).

After final stretch and fold, cover and continue to bulk ferment until the dough has grown ~75%. I used a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

Mist your counter with water, and gently dump your dough out. Gently stretch it into a wide rectangle and spread or dollop cream cheese across it. Then tri-fold it and add more cream cheese. Next roll it tightly, pinching the sides. Then cup your hands, and gently pull the dough towards yourself to build surface tension.

Dust your banneton, or tea towel lined bowl, with rice flour. Flip your shaped dough into your container seam side up. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated.

Fill a pot about 1/2 – 2/3 full of water (keeping in mind water displacement when dough is placed inside). Bring water to a boil and add 1-2 Tbsp of baking soda. Carefull place your dough into the water for 1 minute on each side.

Then carefully remove it and place it onto parchment paper or bread sling, top with more everything seasoning, and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, until internal temperature is 205-210F. Cool for at least 2 hours before cutting.

Note: This loaf is best consumed same day or within a couple of days. Store in the refrigerator.