• Discard by half. Feed. Let sit for 4-6 hours. In 4-6 will be at its peak rise because it’s at its most active.
• Mix the starter and water. Once mixed, add the flour and salt. Make it shaggy.
• Cover with a flour sack cloth for 1 hour in a warm place.
• Stretch and fold by pulling on a side of the dough in the bowl. Stretch as far as you can without ripping your dough. Then fold over the dough. Continue in a circle until every circle of your dough has been stretched and pulled.
• Then cover for 30 minutes.
• Stretch and fold again.
• Cover for 30 minutes.
• Stretch and fold last time.
• Cover for 3.5 - 7 hours in a warm place to allow your bread to bulk ferment. It needs to double in size.
• Shape and put into bowl. Cover with cling wrap (to prevent air drying out your dough) and proof on the counter for another hour in a warm place.
• Cover with cling wrap. Put in fridge overnight (pull out between 8-12 hours).

Next day:

• Preheat the Dutch oven to 450 degrees for an hour.
• Bake for 50 minutes with the Dutch oven top on, then 410 degrees for 10-15 minutes off.
• The internal temperature should be 220 degrees.