• Feed a sourdough starter 4-12 hours before starting this recipe.
  113 Grams Starter
  

Make The Dough

• In a large mixing bowl, add the sourdough starter, water, and salt. Mix with a spatula to combine. Continue mixing with your spatula until the dough becomes stiff. Then with your hands finish incorporating all of the four. The dough will be a little sticky and shaggy to the touch. Cover the bowl with plastic wrap, or a damp tea towel. Let rest for about 30 to 40 minutes.
  340 Grams Water, 567 Grams Flour, 20 Grams Salt

Stretch And Folds

• I usually do 3 sets of stretches and folds. To perform a stretch and fold, grasp the edge of the dough firmly and lift it upwards. Return the dough to the center of the bowl. Rotate the bowl a quarter turn and repeat this process one to two more times. This completes one round of stretch and fold.
• Do this twice more spaced about 30 minutes to an 1 hour apart.

Bulk Ferment

• Cover the dough with a plastic wrap very damp towel. Put it in a warm spot in your kitchen and let it bulk ferment until it doubles in size. Look for bubbles on the surface as a sign of readiness. This could take anywhere from 4 to 12 hours.
  

Shaping

• Turn the dough onto a very lightly floured surface carefully trying not to knock air out (tip bowl over and let gravity to the work)
• Use your hands to gently deflate the dough and pat it into a rectangular shape. Lift the right side of the dough and fold it into the center (almost as if you were closing a book). Then, lift the left side of the dough and fold it over the first fold.
  
• Starting with a skinny end, tightly roll the dough, as if you were rolling up a cinnamon roll. Tuck the ends under and carefully.
  
• Flip the dough over and place it seam-side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion tightening the surface of the ball. You can also pull it towards you to even out the shape.
  
• Now transfer your dough to a floured banneton Basket and cover with a tea towel.
• Leave for 1 to 2 hours to rise or overnight in the fridge.

Baking

• Turn the dough out onto a lightly floured piece of parchment paper and score the top about 1/4 to 1/21 inch deep.
• Place into a cold Dutch oven and place the lid on top.
• Place into the center of a cold oven and set the temperature to 250°C and bake for 40 minutes.
• Now turn the oven temperature down to 200°C
• Remove the lid and continue to bake for a further 15 minutes uncovered.
  
• Remove your sourdough bread from the oven, and cool on a wire rack for at least an hour before slicing.