Mix together the active, bubbly sourdough starter and the room temperature water in a straight-edge mixing bowl until it looks like a milky liquid.

Next, add the bread flour and salt. Be sure to mix until all of the flour is incorporated. The dough will look rough and shaggy, not like a uniform dough ball.

Cover the dough with plastic wrap or a reusable shower cap, and let the dough rest for at least 30 minutes before you move onto the next step.

With slightly wet fingers, grab a section of the dough and stretch the bread dough above your bowl. Then fold it over on top of the dough.

Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle, about 6 stretch and folds in total.

Cover the dough and let rest for another 30 minutes.

Repeat the identical stretch and fold process three more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold.

Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment and dough.

In an environment of 70 degrees, doughs will typically bulk ferment for a total of 12 hours.

Once your dough has completed its bulk fermentation, it's time to shape! With slightly wet fingers, gently release the dough from the sides of the bowl.

Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Shape the dough by doing another round of stretch and folds until you have gone full circle.

With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Lightly dust the top with some flour.

Cover the dough with your mixing bowl and let it rest for 30 minutes.

Prepare your proofing basket. Dust the banneton or the tea towel with flour to prevent sticking.

After 30 minutes of rest, flip the dough, with the floured side down.

To shape into a round boule, gently pull the bottom of the dough towards you, then fold it towards the center of the dough.

Pull the right side of the dough out and fold towards the center. Repeat with the left side.

Finally, stretch the top of the dough away from you and fold towards the center of the dough.

Flip the dough over again, seam side down. Gently cup your hands around the dough ball.

Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you.

With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it.

Place your proofing basket in the fridge for cold proof for 8-72 hours.

30 minutes before baking, place your dough in the freezer.

Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.

Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper.

With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design.

With its lid on, place a 6 QT Dutch oven on a cookie sheet and preheat it to 450 degrees F.

Bake for 50 minutes total, this includes the preheat time.

After 50 minutes, remove the lid and bake for an additional 5-15 minutes, or until the crust is perfectly golden brown.

Immediately remove the Dutch Oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.

Allow your homemade bread to cool for 1 hour before cutting into it.