Weigh out 300 grams of your active and peaked sourdough starter.

Add 700 grams of room temperature or slightly above water and whisk together until it forms a nice frothy and milky texture consistency.

Use 1,000 grams of a high protein bread flour such as King Arthur. You can swap out 10-15% of the total weight with a heartier wheat such as whole wheat or a freshly milled flour.

Add 20 grams of sea salt and a little splash of water to help it dissolve and incorporate into the dough.

Cover the dough and let it rest for one hour.

Perform the first round of stretching and folding.

Cover the dough and let it rest for another hour.

Perform the second round of strengthening, such as coil folds.

Cover the dough and let it rest for another hour.

Perform the third and final round of strengthening.

Cover the dough and let it complete its bulk fermentation, which should take 6-8 hours on average.

Dump the dough onto a lightly floured surface and divide it into two equal pieces.

Pre-shape the dough by doing a letter fold and rolling it into a tight ball.

Cover the dough and let it bench rest for about 20 minutes.

Final shape the dough, either into a boule or a batard.

Place the dough into a floured proofing basket and let it do the final rise, either overnight in the fridge or 30-60 minutes on the counter.

Preheat the oven with a bread oven or Dutch oven inside to 450°F.

Score the dough and bake for 20 minutes with the lid on, then remove the lid and bake for an additional 35-40 minutes at 400°F.