First, set the quinoa in a large frying pan and turn the heat to medium. Cook for a few minutes, tossing now and then, until the grains become fragrant (they might pop a bit). Transfer to a bowl to cool down.

Stir the leaven (starter) into the water in a large glass bowl. Add the bread flour, salt, zaatar, turmeric black pepper and honey and mix. Cover and let rest for 30 minutes.

Pour the quinoa into the bowl and give the dough a “turn”: wet your fingers and dip them under the dough, then lift and stretch it up and fold it over the dough. Do this a few times until the dough starts to resist.

Cover and rest for another 30 minutes, then do another turn.

Do two more turns, with a 30 minutes resting period between each for a total of four turns.

After the last turn, let it rest for thirty minutes. You’re at the 3.5 hour mark now and the dough should have relaxed and increased in volume by about 30% and there will be air bubbles at the sides and bottom (you can see them if you have the dough in a glass or clear bowl).

Flour the countertop and place the dough (dry side down) on the counter. Fold it over itself a few times, carefully to not knock out much gas or air bubbles, and set it, now dry side up.

Tuck your hands under the dough and move it in a twist (the video below helps here) rotating and rounding it into a tight ball.

Turn the bowl upside down over the dough and let it rest (bench rest) for about 30 minutes. The dough will relax and spread outward to create a flatter circle.

Repeat the process of rotating and rounding the dough into a tighter circle.

Set a flour sack or liner over the brotform and place the dough dry side down into it. Use your fingers to pinch the dough together into a line.

I tend to split my final rise with some at room temp and some in the fridge: 1-3 hours at room temp (lesser amount in the summer) and 8 in the fridge. You can do 12 hours in the fridge or 3-4 hours at room temperature.

Place the dutch oven into the oven and preheat to 500 F. It's best to wait another 20 minutes after the preheat before you bake to get the oven really hot, but you can proceed if you are in a time pinch.

Place the dough on a sheet of round parchment paper and score with a sharp paring knife (I do one crescent slit on the underside). Set in the dutch oven and cover. Lower the temperature to 450 F.

Bake with the lid on for 20 minutes. Then remove the lid and bake for another 15 minutes (you can go longer for a darker crust).

Remove from the oven and out of the pan. Let cool for at least 2-4 hours before slicing.