Feed starter: About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio. Cover and let it rest at 77–80°F until bubbly and doubled in size.

Mix the dough: With a danish dough whisk, hands, or large spoon mix together active starter, water, and salt in a 2 quart container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover with a lid or dinner plate so the dough doesn't dry out and let sit for 30 minutes in a warm spot.

Stretch and folds: Perform a set of stretch and folds every 30 minutes. Perform 3 sets.

First Rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation.

Shape: Turn the dough out onto an unfloured surface and gently stretch it into a chubby rectangle. Begin shaping by folding the top edge down toward the center of the dough like an envelope.

Final Rise Opt 1 Same Day Method: Leave the dough on the counter for 1-3 hours.

Final Rise Opt 2 Overnight Method: Place the dough in the fridge overnight for 8-12 hours.

Preheat Oven: Preheat dutch oven in the oven at 450℉.

Bake: Flip dough onto parchment paper or silicone bread sling and score the bread. Bake the bread for 25 minutes with the lid on. Take the lid off and bake for another 15-20 minutes.

Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing.