Preparation

1. In a large mixing bowl (not metal), add 2 cups (400 grams) of active sourdough starter.
2. Add 1 cup warm water and whisk till well combined with the starter.
3. Add 3 cups sifted flour and 1.5 teaspoons salt.
4. Use a large spoon to mix ingredients together into a wet, biscuit-like dough.
5. Cover the shaggy dough with a clean damp kitchen towel and let it rest in a warm place for 2 hours.

Stretch and Fold

1. After 2 hours of rising, uncover the dough and wet your hands, then pick up one side of the dough and fold it in half.
2. Turn the bowl 90 degrees and repeat 4-6 times on all sides.
3. Cover with a clean towel and let rise for about 45 minutes or until doubled.

Shaping

1. Uncover the dough, wet your hands, and perform a second stretch and fold as before.
2. Cover with a clean towel and let the dough rise till doubled again.
3. Repeat the stretch and fold process for a total of four times, allowing dough to rise between each stretch.
4. Once the dough is fluffy, shape it into a round loaf.
5. Place in a dusted proofing basket, cover with a clean towel, and refrigerate for 4-8 hours.

Baking

1. Preheat the oven to 400 degrees F and place a Dutch oven inside to preheat as well.
2. Cut a 2-foot section of parchment and place it on the counter.
3. Turn out the chilled sourdough ball onto the parchment paper and score the top with a sharp knife.
4. Carefully place the dough into the hot Dutch oven using the parchment paper.
5. Bake covered for 25 minutes, then remove the lid and bake for an additional 25 minutes.
6. Let cool and enjoy!