Activate a baker’s starter (100g) with water (100g) and bread flour (100g).
After 6.5 hr, after tripling in volume, use active starter to make bread dough.
Use bread maker to finish the dough before proofing in fridge for 12 hours and baking in oven.
Delicious, soft and airy on the inside and wonderful crunchy crust!
Original of the video here