1. Combine water, sourdough starter, salt, and flour. Let rest for 30 minutes.

2. Stretch and fold three times at 30-minute intervals.

3. Let rise for 6–12 hours, or until doubled in size.

4. Shape the dough and place it seam-up in a floured proving basket.

5. Chill for 12–15 hours in the refrigerator (or 3–4 hours at room temperature).

6. Preheat Dutch oven to 260°C (500°F) for 1 hour. 7. Score, bake uncovered for 20 minutes, then uncovered for 15–25 minutes at 245°C (475°F).