What a fantastic dish! It truly becomes even more delicious the following day… if you can wait!

In a large bowl, mix the flour and water until no dry flour remains. Cover and let it rest for 30 minutes (autolyse).

Add the sourdough starter and salt to the dough. Mix until well combined.

Perform a series of stretch and folds every 30 minutes for the next 2 hours. This helps develop the gluten structure.

After the final stretch and fold, let the dough rise at room temperature until it has doubled in size, about 4-6 hours.

Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf.

Place the shaped dough into a floured proofing basket, cover, and refrigerate overnight for a cold retard.

Preheat your oven to 475°F (245°C) with a Dutch oven inside.

Carefully transfer the dough onto a piece of parchment paper, score the top with a sharp blade, and place it in the hot Dutch oven.

Cover and bake for 20 minutes, then remove the lid and bake for an additional 25-30 minutes until the crust is deep golden brown.

Let the bread cool on a wire rack before slicing.

For a different flavor profile, try adding mix-ins such as olives, roasted garlic, or herbs to the dough before the first rise. You can also experiment with different types of flour, such as whole wheat or rye, to create a more complex taste. If you prefer a softer crust, bake the bread with a pan of water in the oven to create steam. Remember, the key to great sourdough is patience and practice, so don’t be discouraged if your first loaf isn’t perfect. Each bake is an opportunity to learn and improve.