Mix the dough

• Combine the warm filtered water, bread flour and sourdough starter in a bowl.
• Mix until no dry flour remains, then rest the dough.

Add the salt

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

Bulk fermentation with the aliquot method

• Place a small piece of dough in a small jar to monitor the rise.
• Let the dough bulk ferment until the aliquot sample has risen by about half to double.

Shape the loaf

• Turn the dough out onto a lightly floured surface.
• Shape into a tight round and place seam-side up in a floured banneton.

Cold proof overnight

• Cover the dough and refrigerate overnight.

Bake

• Preheat the oven with a dutch oven inside.
• Bake the loaf until deep golden brown and hollow-sounding.