Feed the starter

• Discard part of the starter and feed it with flour and water.
• Let it rise until active, bubbly and doubled in volume.

Mix the dough

• Combine the water and starter in a bowl.
• Add the flour and mix until no dry flour remains.
• Cover and let the dough rest.

Add the salt

• Sprinkle the salt over the dough.
• Work it in by folding and squeezing the dough until fully incorporated.

Bulk fermentation with folds

• Cover the dough and let it ferment at room temperature.
• Perform a set of stretch and folds every 30 minutes.
• Continue until the dough is puffy and increased in volume.

Shape the loaf

• Turn the dough onto a lightly floured surface.
• Shape it into a tight round, building surface tension.
• Place it seam side up in a floured bowl or banneton.

Cold proof

• Cover the shaped dough and refrigerate it overnight.

Bake

• Preheat the oven with the dutch oven inside to 250 °C.
• Score the top of the loaf with a blade.
• Bake covered, then uncovered until deep golden and hollow sounding.

Cool

• Transfer the loaf to a cooling rack.
• Let it cool completely before slicing.