Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.

Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.

Add sourdough starter. Dimple in with wet hand.

Sprinkle salt on top.

Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.

Cover with plastic wrap or damp towel and let rest for 30 minutes.

First 3 stretch and folds - every 15 minutes.

Last 3 stretch and folds - every 30 minutes.

Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.

Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.

Shape into a ball by gently spinning it toward you.

Set out 15-20 minutes uncovered.

Turn over and shape.

Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.

Preheat dutch oven on 500 for 1 hour.

Remove dough from the fridge immediately before scoring and baking.

Dust with flour on top to make the scoring pattern stand out more.

Score with a razor.

Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.

Bake for 20 minutes at 500 with lid on.

Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.