In the morning (about 7-8am), feed your sourdough starter.

Add the flour and mix with your hands until all the flour has been absorped, and you have a sticky dough.

Cover with Saran Wrap or a damp kitchen towel for 30 minutes.

After 30 minutes, complete your first "Lift & Fold" process. To do this, imagine the bowl divided into 4 corner. Lifting from the bottom of each corner, gently stretch as high up as possible without tearing the down and fold into the center. Rotate the bowl and repeat with the next corner.

Cover and rest 30 minutes.

Repeat the "lift & fold" process followed by another 30 minutes of resting for a total of 4 times, so for 2 hours total.

Afterwards, cover it to bulk ferment until you put it away in the fridge.

(Review video for visual instruction.) Around 9-10pm, you'll want to gently transfer the dough to a clean surface. Working form underneath the dough, gently stretch out the dough to a large rectangle without breaking it.

Fold the dough like an envelope into thirds, then roll up into a ball. Tighten the dough by scooping it from the bottom towards you.

Place seam-side up in a floured bread basket.

Store in the fridge overnight.

Preheat the oven at 475F - 500F for 30 minutes. Place the bottom of your dutch oven in the oven as it preheats.

On a large piece of parchment paper, add the bread seam-side down.

Using a bread scorer, create a singular deep slit in the upper side of the bread.

Carefully remove the dutch oven from the oven. Transfer the bread on the parchment paper into the heated dutch oven. Add 1/4 cup water on the outside of the parchment paper, then cover with the lid.

Bake covered for 20 minutes.

Reduce heat to 450F and remove the dutch oven lid to bake 15-20 minutes, until deeply golden on top.

Let cool at least 40 minutes to 1 hour prior to slicing.