Active carbon bread

500 g wheat flour 100 g sourdough starter 325 g water 10 g salt Active carbon for dusting When my sourdough strater doubled in size, I mixed the flour and water and let it rest for an hour. After an hour, I added the levain and mixed it. I let it rest for half an hour. I added salt . I kneaded the dough for about 6-7 minutes until it had a nice structure. I transferred it to an oiled bowl and let it rest for an hour. I made the first fold. I strech and folded the dough 3 times, 45 minutes apart, holding it like an envelope from all four edges. An hour after folding, I pre-shaped the dough. Half an hour later, I shaped it, put it in bamboo baskets, and put it in the fridge in the evening. By noon the next day, my dough had risen well in the fridge. I baked it in a dutch oven that I preheated half an hour , with the lid closed at 240 degrees for 20 minutes,, and with the lid open, at 200 degrees for 15 minutes. Malzemeler: 500 gr un 100 gr ekşi maya 325 gr su