To a clear liquid measuring cup add 80 grams of starter, 80 grams of water and 80 grams of flour. Mix together. Cover and let sit at warm room temperature (78-80ºF) for about 3-4 hours until the mixture is bubbly, doubled in size and just about to fall.

Mix 230 grams of ripe levain, room temperature water, flour and salt in a bowl using a wooden spoon or dough whisk. The dough will look 'shaggy' at first but mix until it forms a ball. Cover the bowl and let rest for 1 hour at 78-80ºF.

After an hour, uncover the bowl and do a series of three 'stretch and folds'. Cover the bowl again and let it rest for another hour.

After an hour, uncover the bowl and repeat the series of three stretch and folds. Cover the bowl again and let rest at a warm temperature 78-80ºF for one hour.

Uncover the bowl and repeat the series of three stretch and folds. Cover the dough and let rest for another hour or two.

Cover the bowl with plastic wrap or a lid and put it in the refrigerator to rest overnight.

The next morning, put a Dutch oven into your oven with the lid on and set the oven to 500ºF. Preheat the Dutch oven by leaving it in the oven for 30 minutes.

Take your dough out of the fridge. Dump dough on the counter and use your hands to shape the dough into a round ball. Place the dough ball on a piece of parchment paper.

When your dutch oven has preheated for 30 minutes, score the top of your bread with a sharp knife with one or two slashes.

Take the dutch oven out of the oven. Place the dough and parchment paper into the dutch oven. Place the top back on the dutch oven and close the oven door. Immediately decrease the baking temperature to 450ºF and bake for 25 minutes. After 25 minutes, take the top off the dutch oven and continue baking for 20 more minutes.

Pull the bread out of the oven. Wait until cool to cut into it.