Mix the starter and water

• Add the active sourdough starter to the warm water.
• Whisk until bubbly.

Form the dough

• Add the bread flour, salt and garlic salt.
• Whisk until a shaggy dough forms.

Knead the dough

• Knead the dough until it comes together.

First rest

• Cover the bowl and place it in a warm spot.

Stretch and fold #1

• Stretch and fold the dough until you feel it resisting.
• Cover the bowl.

Stretch and fold #2

• Wet your hands and stretch and fold the dough.
• Cover the bowl.

Stretch and fold #3

• Stretch and fold the dough.
• Cover the bowl.

Stretch and fold #4 and bulk ferment

• Stretch and fold the dough one last time.
• Cover and let it ferment until giggly, pulling away from the sides of the bowl with bubbles underneath.

Shape the dough

• Flatten the dough into a rectangle.
• Tri-fold it, then roll into a log.
• Push and pull to form a ball and create tension on top.

Cold proof

• Flour the proofing basket.
• Flip the dough so the bottom faces up, pinch the seams and place it in the basket.
• Cover and refrigerate.

Preheat the Dutch oven

• Put the Dutch oven in the oven and preheat to 450°F (230°C).

Prepare and score the dough

• Flip the dough onto floured parchment.
• Lightly flour and smooth out the surface.
• Score at least one big expansion score.

Bake covered

• Place the dough into the Dutch oven.
• Cover and bake.

Bake uncovered

• Remove the lid and bake until the bread sounds hollow when knocked on the bottom and reaches 205°-210°F (96°-99°C).

Cool

• Cool the bread on a cooling rack.