Feed a sourdough starter 4-12 hours before starting this recipe.

Once your starter is ready, mix together warm water and all the flour.

Let the dough rest for 30 minutes.

Dimple in the sourdough starter. If the dough is sticking to your hand, wet your hands.

Sprinkle salt on top. Mix everything together well. Cover the dough with a damp kitchen towel or plastic wrap. Let it rest for another 30 minutes.

I typically aim for 6 rounds of stretching and folding in order to get good gluten development for a nice rise.

To perform a stretch and fold, grab the edge of the dough firmly and stretch it upwards. Place the dough in your hands back into the center of the dough in the bowl. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one stretch and fold round.

Repeat according to the directions below.

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.

Along with doubling in size, there should be bubbles on the surface of your dough.

Place your dough on a floured work surface. Shape into a ball by gently spinning it toward you and creating surface tension.

Set the dough ball out uncovered for 15 to 20 minutes so it can develop a skin.

Turn over and shape again. I do this by folding the two sides over to meet in the middle, and then the other two sides.

Carefully transfer the dough to a floured banneton or bowl lined with a tea towel.

The dough should be seam side up or smooth side down. Cover with plastic wrap and proof for 12 to 15 hours in the refrigerator.

Preheat a cast iron dutch oven to 500 degrees for 1 hour.

Just before the hour is up, remove the dough from the fridge. Dust it with a little flour and score with a razor blade or scoring lame.

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

Bake for 20 minutes at 500 F with the lid on.

Carefully remove the lid, turn the oven temperature down to 475 F, and bake an additional 25 minutes or until browned.