Mix the dough

• Weigh the water and the active starter into a mixing bowl and stir to dissolve.
• Add the white bread flour and mix until no dry flour remains.
• Cover and let rest (autolyse).

Add the salt

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

Bulk fermentation with stretch and folds

• Perform a set of stretch and folds every 30 minutes during the first part of bulk fermentation.
• Cover the bowl and let the dough rise until noticeably puffy and increased in volume.

Shape the loaf

• Turn the dough out onto a lightly floured surface.
• Shape into a tight round or oval loaf using the bench scraper.

Cold proof

• Place the shaped loaf in a floured basket or bowl, cover and refrigerate overnight.

Bake

• Preheat the oven with the Dutch oven inside to 250 °C.
• Score the loaf, place it in the hot Dutch oven, cover and bake.
• Remove the lid and bake until deep golden and hollow-sounding on the base.

Cool

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