Instructions

1. First thing in the morning, feed your starter and place it in a warm spot.
2. Allowed the starter to about double. About four hours. It should pass the float test.
3. Add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 20 minutes covered.
4. 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 two more times. This is considered one set of stretch and folds.
5. Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 20 minutes and complete two more rounds 20 minutes apart.
6. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 5-8 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc.
7. Place the bread dough on a lightly floured surface.
8. Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you.
9. Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides.
10. Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose, einkorn, bread flour, etc. will work just fine) seam side up. You want the smooth side or pretty side facing down in the banneton.
11. Let the dough rise one more time at room temperature for 1-2 hours (depending on how warm your kitchen is) covered with a plastic bag, plastic wrap or a damp kitchen towel. Preheat the dutch oven during the final proof to speed up the process.
12. Preheat a dutch oven to 500°F for 1 hour.
13. Place dough on a piece of parchment paper.
14. Dust the top of the dough with flour, if desired, and score with lame or razor blade.
15. Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.
16. Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.
17. Carefully remove the lid with oven mitts, turn the oven temperature down to 475°F, and bake an additional 15-25 minutes or until golden brown.