To your mixing bowl add the water and sourdough starter. Whisk using a fork or dough whisk until the starter has mostly dissolved.

Next, add the bread flour and salt and mix until all of the flour has absorbed the water. I find using a dough scraper or your hands achieves this best. The dough will be quite shaggy and wet.

Then, cover the mixture with plastic wrap and allow it to rest in the warmest spot in your kitchen for 30-45 minutes.

Once the dough has rested, come back to it and work it into a ball by folding it into itself for 3-5 minutes.

Once complete, cover the dough and let it rest for 30 minutes.

After the dough has rested for 30 minutes, perform your first stretch and fold.

Once complete, cover the dough and let it rest for 30 minutes.

Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds.

Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has increased in volume by 50-75% (about 3-5 more hours).

Once the dough has finished its first bulk fermentation, it can be preshaped.

Transfer the dough to a lightly floured surface and divide it in half.

To create a round shape place the bench scraper under the bottom part of the dough and use a circular motion.

Once each dough ball is shaped into a round, cover them with a tea towel and let them rest for 15-20 minutes.

When it comes to the final shaping, you have the choice of creating a round boule or an oval batard.

After shaping, position the mini loaves in lightly floured banneton baskets with the seam facing upwards.

Now, cover the mini loaves either with a tea towel or by placing them inside a sealed 2.5-gallon bag. Then, transfer them to the refrigerator and let them rest for a minimum of 8 hours and a maximum of 18 hours.

The following morning place your dutch oven(s) in the oven and preheat it to 500 degrees F for at least 30 minutes.

When ready to bake, remove the mini loaves from the refrigerator and invert them on a piece of parchment paper.

Using a bread lame or sharp razor score one slightly curved line down the middle of the dough.

Reduce the oven to 450 degrees F and place the mini loaves into each baking vessel, Bake for 20 minutes covered.

After 20 minutes, remove the cover, reduce the temperature to 425 degrees F and bake for another 18-22 minutes.

Once the bread is complete, allow it to cool on a cooling rack for 1-2 hours before cutting into it.