The best crusty artisan sourdough boule has a delightfully chewy exterior with a light, porous texture inside.
If you are gluten sensitive and you need that extra fermentation for digestion, then I suggest letting it ferment for 24 hours.
I highly recommend baking the bread on parchment paper. It just makes it so much easier to lift into the Dutch oven and prevents any sticking.
Make sure to cover the dough with plastic wrap or beeswax wraps, something air tight to prevent the dough from prematurely developing a crust.
Stretch and fold method:
Grab the edge of the dough and pull up stretching it out as you pull upwards.
Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat the stretching and folding two more times. Cover.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.
Cover with a tight lid, damp towel, or cling wrap.