Mix the dough

• Combine the active starter and warm filtered water in a bowl.
• Add the bread flour and salt and mix until no dry flour remains.

Rest the dough

• Cover the bowl with a damp tea towel.
• Let the dough rest.

Stretch and fold

• Perform a set of stretch and folds.
• Repeat for 3 sets in total, every 30 minutes.

Bulk ferment

• Cover and let the dough rest until jiggly and no longer very sticky.

Shape the dough

• Fold and shape the dough with wet hands and a wet bench scraper.
• Cover with a damp tea towel and let rest.

Final shape

• Fold and shape the dough some more.
• Place the dough smooth side down into a rice-floured banneton.

Cold proof

• Cover the banneton with plastic wrap.
• Refrigerate the dough.

Preheat the oven

• Preheat the oven with the Dutch oven inside to 260 °C (500 °F).

Score the dough

• Turn the dough out onto parchment.
• Score with at least one deep score.

Bake with the lid on

• Place the dough into the preheated Dutch oven.
• Bake with the lid on at 260 °C (500 °F).

Bake uncovered

• Remove the lid and lower the temperature to 245 °C (475 °F).
• Bake until deeply browned.

Cool and enjoy

• Take the loaf out of the Dutch oven and cool on a rack before slicing.