**Ingredients**
– 100g active sourdough starter
– 375g warm water
– 500g bread flour
– 10g salt
**Instructions**
1. **Mix:** Whisk starter and water. Add flour and salt. Mix until no dry bits remain. Cover and rest 30 minutes (autolyse).
2. **Stretch & Fold:** Perform 3-4 sets of stretches and folds every 30 minutes over 2 hours.
3. **Bulk Rise:** Cover and let rise at room temperature until doubled (6-10 hours, depending on temperature).
4. **Shape:** Turn dough onto a floured surface, shape into a tight ball, and place seam-side up in a floured proofing basket.
5. **Proof:** Cover and refrigerate overnight (8-12 hours) for the final proof.
6. **Bake:** Preheat Dutch oven to 450°F (230°C). Turn dough onto parchment paper, score the top, and bake covered for 20 minutes. Remove lid and bake another 20-25 minutes until deep golden brown.
7. **Cool:** Cool completely on a wire rack before slicing.
