Mix the starter, water and salt

• Zero out the scale and add the active starter.
• Add the water and mix together.
• Add the salt and mix before adding the flour.

Add the flour and mix the dough

• Add the flour and mix until a shaggy dough forms.
• Start with the bread whisk, then finish mixing by hand until everything is well combined.

Rest the dough

• Transfer the dough to a clean bowl and cover it.
• Let it sit before the first stretch and fold.

First stretch and fold

• Do about eight stretch and folds to really stretch out the gluten.
• Cover the dough again.

Second stretch and fold

• Do four to six stretch and folds, until the dough starts to firm up.
• Cover the dough again.

Coil folds

• Do a set of coil folds, letting the dough roll underneath itself.
• Cover and rest, then do a final round of coil folds.
• Do a poke test to check the dough is not sticky.

Bulk ferment in a warm area

• Cover the dough and place it in a warm area until doubled in size.

Shape the loaves

• Pour the dough onto the counter and split it into two sections.
• Spread each piece out, fold it into threes and roll it into a ball.
• Repeat on the other side and push the dough to build tension.
• Let the shaped dough rest on the counter.

Flour the baskets and shape again

• Flour the proofing baskets.
• Repeat the shaping step and place the dough into the baskets.

Cold proof

• Cover the baskets and refrigerate.

Preheat the Dutch oven

• Place the Dutch oven in the oven to preheat.

Score and bake

• Place the dough on parchment paper for easy transfer.
• Score the dough and place it in the hot Dutch oven; you can add an ice cube.
• Bake, then remove the lid for the final part of baking.

Cool and slice

• Let the bread cool before cutting it open.