Mix the starter and water

• Add the active, bubbly starter to a bowl.
• Pour in the water and mix until fully incorporated.

Add flour and salt

• Add the bread flour and the salt.
• Mix until the dough comes together, adding a splash more water if it feels too dry.

Rest the dough

• Cover the bowl and let the dough rest.

First stretch and folds

• Lift and stretch the dough, folding it over itself about 4 times, making quarter turns around the bowl.
• Cover and let rest.

Second set of folds

• Uncover and repeat the stretch and folds, adding a few coil folds.
• Cover again and let rest.

Third set of folds

• Repeat the stretch and folds and coil folds.
• Cover and let rest.

Last coil folds and bulk fermentation

• Do a last set of coil folds.
• Place a small piece of dough in a little container to track the bulk rise, cover and check periodically, more often as it nears the end.
• Bulk rise is done when the dough feels tacky rather than sticky, passes the window pane test and has about doubled in size.

Shape the dough

• Spread the dough out and fold it over itself twice.
• Roll it into a ball shape, then slowly pull it towards you to create surface tension.

Cold proof overnight

• Place the dough back in the basket and rest briefly.
• Then transfer to the fridge overnight.

Preheat the oven

• Preheat the oven with the Dutch oven inside.

Score the dough

• Make the decorative cuts first.
• Then add the deeper expansion cuts.

Bake covered

• Place the dough into the preheated Dutch oven and bake covered at 500 °F.

Bake uncovered

• Uncover and bake at 450 °F until golden and done.