Mix water and starter

• Pour the water into a bowl.
• Add the active sourdough starter and whisk until frothy.

Add flour and salt

• Add the bread flour and salt.
• Whisk, then finish mixing with your hands until no dry flour remains and the dough is sticky and lumpy.

Rest the dough

• Cover the bowl with a towel.
• Let the dough sit at room temperature.

Stretch and folds

• Every 30 minutes, stretch and fold the dough and cover it again.
• Repeat until the dough feels light and airy, jiggly, less sticky and shows bubbles (2 folds for this recipe, sometimes 4 to 5).

Shape the loaf

• Turn the dough out and pull the corners into a large rectangle.
• Fold one side into the middle, then the other side on top, and roll it up.
• Tuck the seams under with both hands, pulling towards you, until you have a smooth ball.

Cold proof overnight

• Place the dough upside down in a floured banneton or a towel-lined bowl.
• Dust with flour, cover and refrigerate overnight.

Preheat the Dutch oven

• Place the Dutch oven in the oven and preheat to 245 °C (475 °F).

Score the bread

• Turn the dough out, dust with flour and brush it evenly.
• Make at least one big deep score, plus optional decorative scores.

Bake covered

• Place the dough in the hot Dutch oven and put the lid on.
• Bake with the lid on.

Bake uncovered

• Reduce the oven to 230 °C (450 °F) and remove the lid.
• Bake until deep golden.

Cool

• Take the bread out of the Dutch oven and place it on a cooling rack.
• Let it cool completely before slicing.