Place a small container on a digital kitchen scale. Tare the scale.

Add 20 grams sourdough starter to the bowl. Tare the scale.

Add 50 grams warm water to the bowl. Mix the starter and water together with a fork. Tare the scale.

Add 100 grams unbleached flour to the bowl. Mix well. Leave on the counter for 6-10 hours so it can activate. Afterwards, you can store in an airtight container in the refrigerator.

10 hours before you need it, place a medium bowl on a digital kitchen scale. Tare the scale.

Add 30 grams of dry sourdough starter to the bowl. Tare the scale.

Add 130 grams warm water to the starter. Mix well. Tare the scale.

Add 120 grams unbleached flour to the mixture and mix well.

Allow the levain to sit and activate for 6-10 hours.

Make the Levain 6 hours before you want to bake bread. I do this the night before.

Place your levain on a digital kitchen scale and tare it.

Add 315 grams of warm water and mix well. Tare the scale.

To that, add 600 grams of all-purpose flour. Mix well.

Mix in 2 teaspoons salt.

Cover the dough for 15 minutes.

Dump the dough on a floured surface. Fold the dough on each side. You will take the top edge and fold it to the middle. Take the left side and fold it to the middle. Fold the bottom to the middle. Fold the right side to the middle.

Cover with the bowl and let it rest for 15 minutes.

After 15 minutes, repeat the folding process one more time.

Cover with the bowl and let it rest for 15 minutes.

Flour the bowl once the 15 minutes is done. Put the dough into the bowl and let it do its final rise for 3-5 hours.

Preheat the oven to 450°F with the dutch oven inside the oven.

Once the oven has preheated, dump the dough Into the hot dutch oven. Put the lid on the dutch oven. Bake for 30 minutes.

Remove the lid. Bake for another 15 minutes.