• Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
• Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.
• Add sourdough starter. Dimple in with wet hand.
• Sprinkle salt on top.
• Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.
• Cover with plastic wrap or damp towel and let rest for 30 minutes.

STRETCH AND FOLD

• First 3 stretch and folds - every 15 minutes.
• Last 3 stretch and folds - every 30 minutes.
• Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
• Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.
• Shape into a ball by gently spinning it toward you.
• Set out 15-20 minutes uncovered.
• Turn over and shape.
• Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.

Bake

• Preheat dutch oven on 500 for 1 hour.
• Remove dough from the fridge immediately before scoring and baking.
• Dust with flour on top to make the scoring pattern stand out more.
• Score with a razor.
• Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.
• Bake for 20 minutes at 500 with lid on.
• Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.