Feed the sourdough starter. Mix 25g of starter with 50g of flour and 50g of water. Leave for 6–12 hours until it clearly rises and reaches its peak.
Make the dough. Mix 300g of water, 10g of salt, and 100g of the fed active sourdough starter. Add 450g of bread flour and mix until the ingredients are combined. Let it rest for 30 minutes.
Over 1.5 hours, perform 3 series of stretch & fold, one every 30 minutes. After the last fold, shape the dough into a ball and leave it for further rising for about 3.5 hours.
Form a loose ball and let it rest for 30 minutes. Then shape it into a loaf and transfer it to a proofing basket.
Proof the dough in the fridge overnight for about 12-24 hours, or at room temperature for about 4 hours.
Preheat the oven along with a Dutch oven to 230°C for about 40 minutes. Score the bread and place it into the Dutch oven.
Bake for 25 minutes with the lid on.
Remove the lid and bake for another 15–20 minutes.
Wait at least 1 hour before slicing to allow the center to properly stabilize.
Cook it hands-free.
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