# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 1/2 cups water, at room temperature
03 - 1/2 cup active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt
→ Dusting
05 - Additional flour or semolina for shaping and dusting
# How To Make It:
01 - In a large bowl, mix the bread flour and water until just combined. Cover and let rest for 30 to 45 minutes to autolyse.
02 - Add the sourdough starter and salt to the dough. Mix thoroughly by hand until the dough is cohesive.
03 - Perform four stretch-and-fold cycles every 30 minutes over a 2-hour period, covering the dough between each fold.
04 - After the final fold, cover the dough and let it rise at room temperature for 4 to 5 hours, until roughly doubled in size.
05 - Lightly flour a work surface, turn out the dough, and shape it into a tight round loaf.
06 - Place the dough seam-side up in a well-floured banneton or a bowl lined with a floured cloth. Cover and refrigerate overnight for 8 to 12 hours to proof slowly.
07 - Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
08 - Turn the dough out onto parchment paper, score the top with a sharp blade, and transfer it with the parchment into the hot Dutch oven.
09 - Cover and bake for 20 minutes to develop steam and crust.
10 - Remove the lid and bake uncovered for an additional 20 to 25 minutes until deep golden brown and crusty.
11 - Cool completely on a wire rack before slicing to set the crumb.
