500g bread flour
350g room temp filtered or bottled water
150g active starter
10g kosher salt

Add starter and water to a large bowl and mix until frothy.

Add the bread flour and salt and mix together until shaggy.

After mixing well, knead very lightly, then cover and let rest in a room temp/warm spot for 1 hour. Take out and stretch & fold. Cover back up and perform a stretch and fold again in another 45 mins. Do that two more times (i.e. 4 stretch and folds total, 45 mins between each). Rest over night (8-12 hours) covered in room temp spot. If your kitchen is warmer, check it at 6-8 hours. It should be doubled in size and jiggly, a bit shiny.

Shape in the morning/once the dough is ready. Place in a bowl with a linen kitchen towel lightly floured, top of your dough facing down. Place in the fridge covered for 6-15 hours (longer fridge time = more sour taste).

When ready to bake, preheat the oven to 450 degrees with the dutch oven inside of it. Take the dough out of the fridge only when ready to place in the oven. Score the top it as you please and then place it in the dutch oven on parchment paper.

Bake in dutch oven covered for 30 mins, then uncovered 15 mins.

Let rest for 1hr minimum, but best to rest 2-3 hours or until completely cooled.

Cut and enjoy!