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

Combine warm water, flour, active sourdough starter and salt in a large bowl.

Mix the dough with your hands for about 5 minutes to bring the dough together.

Cover with a damp towel or plastic wrap while resting.Allow to rest for 30 minutes for the water to hydrate the flour.

Stretch And Fold :To develop the gluten and obtain a nice rise, you will want to do 6 rounds of stretching and folding. While the dough is in the bowl, grab the edge and the dough firmly and pull up, stretching it upwards and gently shaking it . Then place the dough that is in your hands into the center. Turn the bowl about a quarter turn and do this process again, and again one to two more times. This is one round. First 3 stretch and folds – every 15 minutes. Last 3 stretch and folds – every 30 minutes.

Cover with a wet towel, lid, or plastic wrap and allow the dough to bulk-ferment (also known as bulk rise) until doubled.

Split the dough into 8 equal portions. Shape dough balls by gently spinning it toward you.

Set out 15-20 minutes uncovered. Turn over and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.

Transfer the dough to 8 floured bowls with tea towels, seam side up.

Cover with plastic (I usually just use grocery bags) and proof for 12-15 hours in the refrigerator.

Preheat the oven to 500 degrees.

Place a baking dish with rolled up dish towels on the bottom rack. Or a cast iron skillet with pie weights.

Remove dough from the fridge immediately before scoring and baking.

Add parchment paper on a large cookie sheet and gently place sourdough bread bowl loafs on the pan seam side down.

Score with a razor a small X at the top of each dough boule.Place the baking sheet in the oven.

Add boiling water to the baking dish with towels and place in the oven. Pour cold water into the cast iron skillet with pie weights, or just sprits the dough water.

Bake for 15 minutes at 500 then turn the oven down to 425 and bake for about 20 minutes.Allow to cool.

Once cooled, cut open the top and scoop out the insides.

Ladle in your favorite soup and enjoy.