Mix the dough

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

Add the salt

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

Bulk fermentation

• Do a few sets of stretch and folds during the first hours.
• Let the dough bulk ferment until puffy and increased in volume.

Shape

• Turn the dough out onto a lightly floured surface.
• Shape into a tight round and place seam-side down in a floured basket or bowl.

Cold proof

• Cover and refrigerate overnight.

Bake

• Preheat the Dutch oven to 450 °F with the dough on parchment.
• Score the loaf, lower it into the Dutch oven and add the ice cubes around the parchment to help with the rise.
• Bake with the lid on at 450 °F, then remove the lid and bake at 425 °F until deep golden.

Cool

• Lift the loaf out and cool on a rack before slicing.