Mix the starter and water

• Weigh the active starter into a bowl.
• Add the water and mix with the Danish dough whisk until bubbly and combined.

Add salt and flour

• Add the salt and the flour.
• Mix slowly until everything comes together; it does not need to be fully mixed yet.

Cover and rest

• Cover the dough.
• Let it rest before the first set of stretch and folds.

Stretch and folds

• Scrape under the dough, pick it up, stretch it and fold it over.
• Repeat about 10 times per set.
• Do 3 or 4 sets, spaced 30 minutes apart, until the dough has doubled in size.

Divide and pre-shape

• Sprinkle flour on the counter and turn the dough out.
• Cut the dough in half with the dough scraper.
• Stretch each piece out in four directions, fold it over and tuck in the corners.
• Push out and roll in to tighten the pre-shape.

Final shape into bannetons

• Sprinkle flour on top of the dough and inside the bannetons.
• Push and pull the dough to tighten it, then flip it over.
• Fold it and sprinkle a little more flour on top.
• Pick it up and place it seam-side up in the banneton.

Cold proof overnight

• Place the bannetons in the fridge for the second proof.

Preheat the oven and Dutch oven

• Preheat the oven to 475 °F.
• Put the Dutch oven inside and let it warm up.

Score and load the loaf

• Take the banneton out of the fridge and sprinkle flour on top, rubbing it in.
• Make the first score.
• Drop the bread onto parchment paper into the hot Dutch oven.
• Add the ice cubes between the paper and the pot, then put the lid on quickly to trap humidity.

Bake with the lid on

• Bake with the lid on.
• Alternatively, bake 5 minutes, do a second score, then bake another 15 minutes with the lid on.

Bake uncovered

• Remove the lid.
• Bake until the crust is deeply browned.