Mix and bulk ferment the dough

• Combine the bread flour, water, sourdough starter and salt and mix until a shaggy dough forms.
• Knead or do stretch-and-folds until the dough is smooth and elastic.
• Cover and let it bulk ferment at room temperature until roughly doubled.

Cold proof overnight

• Shape the dough into a round and place it in a floured banneton.
• Cover and let it cold proof in the fridge overnight.

Shape the bunny

• Turn the cold dough out onto a floured surface.
• Cut off the little bum and set it aside — this will become the tail.
• Cut the legs on the sides; these will turn into the feet.
• Bend the dough over and tuck in the bottom to form the body.
• Cut off the ears and shape them, taking a little off the sides to slim them down.
• Use the trimmed pieces to form the little front paws.
• Leave some space around the ears because they will puff up as they bake.

Tie the head and attach the tail

• Take baker's twine and tie it around the dough to make the bunny's head, finishing with a little bow.
• Insert a skewer (or toothpicks) where you want the tail to go.
• Stick the reserved bunny tail onto the skewer — it's fine if it pops up a bit, as the tail will grow and bake around it.

Bake

• Place the bunny in a Dutch oven (or on a baking sheet if it doesn't fit).
• Bake in a 450°F (230°C) oven for 45 minutes.
• Remove the lid after about 20 minutes and let it bake the rest of the time uncovered so it gets nice and golden brown.

Cool and serve

• Take the bunny out of the oven and let it cool on a wire rack before slicing.