Mix Everything: In a large bowl, combine flour, warm water, salt, and 160g sourdough starter. Mix until everything is fully incorporated and no dry flour remains. Cover and let it rest for 30 minutes.

Bulk Fermentation: Keep the dough in a warm place if possible (75–80°F / 24–27°C). Perform 3 sets of stretch & folds at 30-minute intervals. By 10:00 PM, the dough should be 50% bigger, slightly jiggly, and showing bubbles.

Shape the Dough: Lightly flour a surface and shape the dough into a boule or batard. Place in a proofing basket (or a bowl with a towel) dusted with flour.

Cold Proof Overnight: Cover and place in the fridge overnight. The dough can stay refrigerated until the afternoon, giving you the flexibility to bake it anytime the next day.

Preheat & Score: Preheat oven to 240°C (464°F) with a Dutch oven inside. Place dough on parchment paper, score the top, and load it into the hot Dutch oven.

Bake: Bake covered at 240°C (464°F) for 30 minutes. Uncover and bake at 230°C (446°F) for 10–15 minutes until golden brown. Let it cool for at least 1 hour before slicing.