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Step 1: Mix all ingredients - I combine my cold starter, water, flour, and salt all at once in a big mixing bowl. I mix it with my hands or a spatula until everything is hydrated and shaggy.
Step 2: Rest the dough - I let the dough rest for about 10–15 minutes to allow the flour to absorb the water. Some people call this an 'autolyse,' but I skip any separate steps and just let it sit together.
Step 3: First fold - After the rest, I do my first stretch and fold. I grab one edge of the dough, stretch it upward, and fold it over. I repeat on all sides until it forms a soft, smooth mound.
Step 4: Bulk fermentation - I cover the bowl and let it sit at room temperature. Over the next 3–4 hours, I do 2–3 more folds whenever I remember. I don’t set alarms. If I only get one more fold in, that’s fine.
Step 5: Shape - Once the dough looks puffed and jiggly, I turn it out, gently shape it, and place it into a floured banneton or bowl lined with a towel.
Step 6: Final proof - I let it rest in the fridge overnight or for a few hours. If I want to bake the same day, I let it sit at room temperature for another 1–2 hours.
Step 7: Bake - I bake the loaf in a Dutch oven at 450°F. I score it with a sharp blade, pop it into the oven cold (yes, cold), and bake for 45–50 minutes. I remove the lid near the end to let the crust darken.