Feed the starter

• Give the starter a solid feeding with at least equal parts starter and flour, adding enough water to reach a thick pancake batter consistency.
• Split into jars, set the lids on top without screwing them on, and let it rise until tripled in size.

Mix the dough

• Pour the warm water into a bowl and add the starter; it should float if it is ready.
• Mix in the flour and salt, then work with your hands until no dry flour remains.
• Scrape down the bowl, cover and let rest.

First stretch and folds

• Turn the dough out and pull it up, stretch it and fold it over itself.
• Repeat the stretch and fold ten times.

Stretch and fold sets

• Cover and rest the dough.
• Do a set of four stretch and folds, then cover and rest again.
• Repeat the rest and four stretch and folds two more times, until the dough is strong and smooth.

Bulk ferment

• Cover the dough and let it ferment until about doubled in size.

First shaping

• Turn the dough onto a well-floured surface and stretch it into a large rectangle.
• Fold it into thirds, roll it up and turn it seam side down.
• Shape by pushing the dough away, pulling it back and tucking the seam underneath, keeping it gentle so nothing tears.
• Cover and rest.

Final shaping

• Fold the dough into thirds again and roll it into itself.
• Shape into a final loaf, building tension without tearing the top layer.
• Flour the surface and flip the dough into a flour-dusted, towel-lined bowl, seam side up.

Cold proof

• Cover the bowl and refrigerate for at least two hours, or up to a week.

Preheat the Dutch oven

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

Score the loaf

• Flip the dough out onto parchment paper and dust the top lightly with flour.
• Score the dough with a blade, bread lame or very sharp knife.

Bake covered

• Carefully transfer the dough to the hot Dutch oven and put the lid on.
• Bake at 475 °F (245 °C).

Bake uncovered

• Remove the lid and lower the temperature to 425 °F (220 °C).
• Bake until deep golden.

Cool

• Take the loaf out of the Dutch oven and cool completely on a rack before cutting.