Begin your day around 8:00 AM by mixing the dough. In a large mixing bowl, combine the starter, bread flour, water, and salt. Use your hands to mix it together—it doesn’t need to be smooth, just enough to form a sticky ball.

Once it’s mixed, cover the bowl with a towel or plastic wrap and let it rest for 30 minutes. This resting time (called “autolyse”) helps the flour fully absorb the water.

After 30 minutes, perform a set of stretch and folds. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat three more times.

Cover the dough again and let it rest for a few hours at room temperature.

Once the dough has rested and has begun to rise, do a second round of stretch and folds. Let it rest again for 30 minutes.

Gently shape the dough into a round or oval loaf. Place it into a proofing basket or a bowl lined with a floured kitchen towel.

Let it rest for another hour at room temperature, covered.

Once the dough has risen again, cover it and place it in the refrigerator for cold fermentation.

When ready to bake, remove the dough from the fridge, score the top, and place it in a cold Dutch oven. Set the oven to 450°F and bake for 50 minutes with the lid on, then remove the lid and bake for an additional 10 minutes.