Add 90g active sourdough starter to 365 g of warm water. Mix together to create a cloudy water mixture.

In a separate bowl mix 520g of flour with 8g of salt.

Combine water/starter mixture with flour mixture. Mix until well combined.

Place a warm, damp towel over your bowl

Rest your dough for a good 20-30 minutes before starting stretch and folds

Perform Stretch and Folds

• First stretch and fold. Cover the bowl with your damp cloth, and come back in 30 minutes.
• Second stretch and fold. Cover the bowl with your damp cloth, and come back in 30 minutes.
• Third stretch and fold. Cover the bowl with your damp cloth, and come back in 30 minutes.

Place your now covered bowl somewhere warm, and let it sit for 7-10 hours

Shape Dough

Place the now shape loaf into a prepared banneton or back in it’s bowl. Cover with a lid or wrap and place in the fridge. Cooling the dough helps give it more spring when you place it in the oven.

Preheat your oven to 450 degrees Fahrenheit

Wait at least 45 minutes in order for the oven and Dutch oven to properly heat

Once the 45 minutes is up, get your dough and place it on some parchment paper. (If it looks a little flat, you can do a little more shaping before placing on parchment paper)

Pull your Dutch oven out of the oven. Remove the lid. Place your loaf, on the parchment paper into the Dutch oven, replace the lid and place the whole thing back into your oven

Cook the loaf for 25 minutes with the lid on. Then 25 minutes with the lid off.

Allow the loaf to cool fully before cutting.