In a stand mixer, combine the active starter and the water with a spoon or bread whisk. Add the espresso, mix until combined.
Add the rest of the dry ingredients on top, making sure to add the sea salt last. Using the dough hook mix until a dough forms. (3-5 minutes)
Remove and place into a bowl that will be large enough for folding and proofing. Fold dough a few times and cover with plastic wrap and let rest for 30 minutes.
Remove plastic wrap and fold dough 4 times.
Cover and allow to proof, 6-8 hours, depending on the temperature.
Once proofed, place dough on a clean work surface., pre shape the dough and let rest for 5-10 minutes, giving it's final shape and then place in a banneton.
Wrap basket in plastic wrap and let it sit in the refrigerator for minimum 1 hour (I usually let it sit for at least 24) but no more than 48 hours.
When you are ready to bake, preheat your oven with dutch oven inside to 450. Let the dutch oven heat up for 20 minutes. Prepare proofed dough on parchment paper, score, and lower into dutch oven. Add a few ice cubes, and then put the lid on immediately.
Bake for 20 minutes.
Then reduce temperature to 425 and bake for another 20 minutes.
After 20 minutes have passed, remove lid, and bake for another 10.
Then remove bread completely from oven and bake for the final 10 minutes (60 minutes total baking time)
Remove from oven and allow to cool completely (if you can, I never seem to be able to!)
Notes
recipe modified and inspired from spellboundbaker and all of the other amazing sourdough creators on tiktok <3
Recipe by the modern barista at https://themodernbarista.com/index.php/2024/04/19/breakingbread-blonde-espresso/