Feed the starter

• Take the starter out of the fridge and feed it with flour and water
• Mix and leave on the counter until doubled in size and bubbly

Mix the dough

• Mix the active starter with the water until milky and bubbly
• Add the bread flour and salt and mix to a shaggy dough

Rest the dough

• Cover the bowl and leave on the counter

Stretch and fold

• Stretch the dough up on one side and fold it over itself, once per quarter turn of the bowl
• Cover and rest, then repeat every 30 min, 4 times in total

Bulk rest

• Cover the dough and let it rest overnight or for a few hours

Shape the dough

• Dump the dough onto a lightly floured surface
• Shape using the candy cane technique until it holds a nice shape
• Place upside down in a lightly floured banneton and refrigerate

Cold proof

• Leave the dough in the fridge until ready to bake

Preheat and score

• Preheat the oven to 230 °C with the Dutch oven inside
• Lightly flour the dough and score it

Bake

• Bake with the lid on
• Bake with the lid off

Rest before slicing

• Let the bread rest before slicing