In a medium bowl, add flour, sourdough starter, and water. Using a wooden spoon, mix to combine and then transfer into a clean jar.

Place a rubber band at the starting point to track its growth. Place the lid on top without sealing.

Let rest for 3 to 6 hours until it raises to 2 ½ times the original size.

In a small bowl, add 1 ½ tablespoons (21g) of the water and salt. Stir until the salt dissolves and set aside.

In a large bowl, add the levain and the remaining water and whisk until everything is incorporated.

Add flour and sugar. Shaping your hand like a claw, bring the ingredients together, mixing and periodically squeezing the dough together for 3 to 5 minutes until everything is fully incorporated.

Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour at room temperature.

Pour the dissolved salt over the dough. Knead by gently stretching and folding the dough until all of the liquid is incorporated and the texture is smooth.

Cover the bowl once again and let rest for 40 minutes.

Lift the dough up from the middle,

stretching and folding it over itself.

Turn the bowl and repeat this process so

each edge is incorporated back into the middle of the dough. Coveronce again and let rest for 40 minutes.

Repeat this resting and folding process

three more times. Each time the dough

should be a little more taut and elastic.

Lightly flour a work surface and transfer

the dough onto the middle. Stretch the

dough into a rectangular shape. Begin

shaping the dough by folding the long

edges into the middle over each other.

Then, roll the dough toward yourself,

slightly stretching it and pressing the

inside of the dough lightly to form a

cylinder shape with the open edge

underneath the dough. If you are using a

circular proofing basket, make the loaf

round by placing your hands on either

side of the dough with the edges of your

palms against the surface. Holding your

left hand as a guide, use your right hand

to push the outer edges of the dough

lightly underneath while turning slightly

Continue this motion one or two times

until

lightly rounded. Carefully lift the ball

onto your left hand, maintaining the

dough shape, and place in the proofing

basket with the open edge up. Lightly

pull the seam edges together and pinch

to seal. Let sit at room temperature for

10 to 15 minutes. Cover the dough

completely with plastic wrap or a plastic

grocery bag and keep it in the

refrigerator overnight, 12 to 14 hours.

The next day, place a Dutch oven in the

oven and preheat to 450F for at least 15

to 20 minutes. Remove from the fridge

Line a work surface with parchment

paper. Flip the basket onto the

parchment paper so

the seam edge is down. Holding a sharp

razor at a 45 degree angle, score the

surface of the dough ½ inch deep. Add

additional small cuts in a pattern to your

preference.

Immediately remove the Dutch oven

from the oven and transfer the bread to

the preheated pan with the parchment

paper. Cover with a lid and bake for 25

to 30 minutes. Then remove the lid and

bake another 15 to 20 minutes until

deeply golden brown. If you have a kitchen

thermometer, the bread should reach an

internal temperature of around 200F.

Remove from the Dutch oven and cool

on a rack for 30 to 40 minutes before

slicing

Bon appétit!