Feed Your Starter: The day that you'd like to make your dough, feed your starter. If it was in the refrigerator I take mine out the night before and feed it. Then in the morning before I plan to make my dough or at least a few hours before I discard and feed it again.

Make The Dough: Add your active sourdough starter to a large mixing bowl with water and salt and mix with a spoon to combine well. Add the bread flour and mix together until a wet and sticky dough forms.

Cover the bowl with a damp kitchen towel, and let rest 30 minutes at room temperature.

Stretches and Folds: After the dough has rested 30 minutes, use a wet hand to gently pull the corner of the dough near the side of the bowl and push it down into the middle of the bowl. Repeat this series, rotating round the bowl, until the dough starts to look like bread dough.

Let the dough rest, covered for 30 minutes. You will do this 3 more times every 30 minutes, covering after each time for a total of 2 hours.

Rest (Bulk Fermentation): Cover the dough with a damp kitchen towel and a lid or plate and let it rise for 6 to 7 hours at room temperature.

Pre-shape: Tip the bowl upside down, allowing the dough to fall on a clean lightly floured surface. Gently shape it into a round.

Bench Rest: Let it rest for 30 minutes.

Shaping: Prepare a bread proofing basket by dusting it very well with flour. Place your dough ball, smooth top down, into your prepare basket or bowl, and cover.

Cold Fermentation (second rise): Refrigerate overnight or as long as 18 to 24 hours.

Baking: Preheat the oven to 450° F. Cut a piece of parchment paper to fit the size of your Dutch oven. Gently turn your bread dough out onto a piece of parchment paper.

Score the top of the dough and transfer it into your dutch oven. Bake at 450°F for 30 minutes, then lower the oven temp to 400°F and bake uncovered for another 20 to 30 minutes.

Remove the pan from the oven, and then transfer the bread to a wire rack and let it cool at least 1 hour before slicing and serving.