Feed the starter

• Mix the sourdough starter with the water and the flour until well combined.
• Cover and let it rise until doubled in size.

Mix the dough

• Pour the active starter into a bowl and add the water, mixing together.
• Add the bread flour and mix until all the flour is incorporated; the dough will look shaggy.
• Cover and let it rest for the autolyse.

Add the salt

• Add the salt and form the dough into a ball, working for less than a minute.
• Cover the dough.

Stretch and fold

• With damp hands, pull the dough up from the side and fold it over.
• Rotate the bowl and repeat two more times, then cover.

Coil folds

• With damp hands, pull the dough up from the center and let the bottom fold under itself.
• Rotate the bowl and repeat two more times, then cover.

Second coil fold

• Repeat the same coil fold technique one more time.
• Cover and leave for the bulk rise.

Bulk rise

• Let the dough rise untouched until doubled in size.

Shape the dough

• Lightly flour your work surface and flip the bowl over to release the dough.
• Fold the right and left sides in, then the top and bottom in, and roll tightly into a burrito shape.
• Flour a lined banneton basket and place the dough in it seam side up.

Cold ferment

• Cover the banneton and refrigerate.

Preheat and score

• Preheat the Dutch oven in a 450 °F oven.
• Flip the banneton over onto a sheet of parchment paper and brush any remaining flour evenly.
• Make one long score across the side and decorative scores on top.

Bake covered

• Carefully place the dough with the parchment paper into the preheated Dutch oven, cover with the lid and place on the middle rack.
• Lower the heat to 400 °F and bake.

Bake uncovered

• Remove the lid and bake for an additional 20 minutes.

Rest before slicing

• Remove the bread with the parchment paper from the Dutch oven and let it rest at room temperature before slicing.