In a bowl, mix together warm water and rehydrated Sourdough Queen sourdough starter. Add in the flours and work together with your hands until everything is mixed well. Cover with a tea towel and let sit for 30 minutes.
2. Add salt
Sprinkle salt over the dough ball. Squish in the salt with your hand until fully incorporated into the dough. Cover with a tea towel and let sit for 30 minutes.
3. Do the folds
Fold to strengthen the dough. Cover with a tea towel and let sit for 30 minutes. Repeat 3 more times over the next 2 hours.
4. Shape and proof
Shape the dough into a loaf and let rest for 30 minutes. Repeat shaping and place top down into a cloth-lined shaping bowl (or banneton) for 3-4 hours or until doubled in size.
5. Bake and enjoy!
Pre-heat dutch oven and oven to 500 F. Flip dough onto parchment and score. Place dough inside dutch oven and put in oven with lid closed. Turn down heat to 450 F. After 25 minutes, remove the lid from the dutch oven and bake for another 25 minutes to let the crust form.
Remove from oven and let cool completely before cutting.
* To rehydrate your starter, mix in 25g warm water with 25g dehydrated Sourdough Queen sourdough starter chips and allow it to double in size before baking: