Combine sourdough starter and water in a large mixing bowl.

Add flour and salt.

Mix together with a fork (or clean hands) until it comes together as a wet, sloppy dough.

Cover with plastic wrap and leave at room temperature for 1 hour.

Perform “stretch and fold” maneuver every hour for the next 3 hours - keep the dough in a warm place between stretchings (I like to use a hot water bottle).

After the last “stretch & fold” cover with plastic wrap and place dough in the fridge for at least 12 hours (up to 48 hours).

When ready to begin the baking process, remove from the fridge, and leave for 30 minutes or so to bring the dough back towards room temperature.

Tip dough out onto a lightly floured surface.

Shape dough with hands or a dough scraper, by bringing the sides of the dough up to meet at the top - like doing a lot of mini stretch and folds.

Place the dough, seam side up, in a lightly oiled mixing bowl or a prepared and seasoned bread proofing basket.

Cover with a clean kitchen towel.

Leave to rise in a warm place (hot water bottle) for 2 hours.

After 1 hour of this time, preheat oven to 450℉ / 230℃

15 minutes later, place empty dutch oven into the oven to allow it to preheat for around 45 minutes.

When the 2 hours of final resting is up, use a baking paper-lined baking tray to flip bread dough out of bowl or proofing basket.

Score the dough with a dough scraper or sharp blade.

Lift the baking paper holding the dough and drop both the dough and paper into your hot, preheated dutch oven.

Place lid on the dutch oven and place the whole thing into your hot oven for 25 minutes.

After 25 minutes remove the lid and continue cooking for another 20-25 minutes until the loaf is golden brown.

Remove from oven and cool loaf on a cooling rack.

Allow bread to cool completely (at least 1 hour) before slicing.