Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.

Combine warm water, active starter, salt, and flour with a wooden spoon or just your hands in a large mixing bowl.

Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.

Grab the edge of the dough and pull up stretching it out as you pull upwards placing it back in the center. Turn the bowl a quarter turn and complete another stretch and fold. Repeat two more times.

Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes.

Complete one last stretch and fold round.

Cover with a lid, damp towel, or plastic wrap and let the dough bulk ferment in a warm place until it has doubled in size, 6-12 hours.

Place the dough on a clean work surface that has been lightly dusted with flour. Fold the dough onto itself, roll up, and shape into a ball.

Optional: Let the dough sit out for 15-20 minutes uncovered.

Turn over and shape by folding the two sides to the middle and pinching together.

Transfer to a floured banneton or bowl with a floured tea towel seam side up.

Cover with plastic or place in a bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator.

Preheat a dutch oven to 500 degrees for 1 hour.

Remove dough from the fridge right before baking and place on parchment paper.

Dust with flour if desired and score with a lame or razor blade.

Carefully transfer parchment paper with the dough into the hot dutch oven.

Place the lid back on and bake for 20 minutes.

Remove the lid, turn oven temperature down to 475, and bake an additional 15-25 minutes until golden brown.