Summer on a Sandwich

1. Activate 50g of starter by feeding it in a one to one ratio of flour and water.

2. Take 100g of the active levain and add 350g water to it. Mix it well.

3. Add 500g flour to it and mix into a shaggy dough. Let it rest covered for an hour.

4. Add 8g salt with a few drops of water. Knead briefly and cover again tightly.

5. Place at 75°F and let rest for 45 minutes. Complete 4 sets of stretches and folds using wet hands.

6. After the second stretch, add 0.5 cup dill and 2 cups cheddar cheese, then fold.

7. Each stretch and fold should be 30-45 minutes apart. Let rest until it doubles in size and is no longer sticky to touch; keep temperature 70-80°F.

8. Dump on counter and pre-shape. Cover for 20 minutes then give a final shape.

9. Transfer to a floured banneton basket and cover. Refrigerate overnight.

10. Next day, heat oven to 450°F with either a cooking steel or Dutch oven.

11. Flip dough onto parchment paper and score; transfer to oven using preferred method.

12. Bake with steam or covered for 20 minutes. Then bake uncovered or without steam for another 15 minutes.

13. Then continue baking it for another 15 minutes uncovered or by removing the steam element. Slice it once completely cooled and assemble your sandwiches as shown in the video. enjoy!