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Autolyse: In bowl of mixer, mix fresh milled flour and water into a shaggy dough until no dry bits remain. Let it rest for 30–60 minutes.
Add Starter & Salt: Add your sourdough starter and salt to the dough and knead 5-10 minutes until the dough reaches (or nearly) windowpane.
Coil Folds: Perform 2 sets of coil folds right after kneading.
Bulk Fermentation: Cover and let the dough rise at room temperature overnight, about 8-10 hours.
Shape the Dough: Turn the dough onto a lightly floured surface and laminate the dough. Cover with a damp tea towel for 15–20 minutes, then do a final shape.
Final Proof and Chill: Place the shaped dough into a floured banneton or bowl. Cover and let rise 1-2 hours, then place in freezer for 45-60 minutes to chill.
Preheat Dutch Oven: While the dough is in the freezer, preheat your oven, with the Dutch oven inside, to 500°F for 30 minutes.
Bake: Place chilled dough on a lightly floured silicone baking mat or parchment paper. Carefully place in preheated Dutch oven and immediately lower the oven temp to 450°F. Bake 6 minutes, then score the bread. Re-cover and continue baking another 30-35 minutes. Uncover and bake an additional 5-10 minutes to brown if needed.
Cool: Remove the loaf from the Dutch oven and place it on a cooling rack. Let it cool completely before slicing.