Measure and mix flour and water together lightly incorporating with the dutch dough hook

Cover and rest at room temperature for 3-4 hours

Measure and add starter and salt, mixing lightly until all ingredients are incorporated

Perform two coil folds in 15 minute intervals

Perform four coil folds in 30 minute intervals

Cover and rise on the counter for 3-4 hours or until roughly doubled in size

Pre-shape and rest uncovered on the counter for about 30 minutes

Perform the final shaping and place in a covered banneton basket in the fridge for 8-10 hours

Place your dutch oven or baker with lid in the cold oven

Preheat your oven to 500 degrees F

Allow your oven to fully preheat for about 30-45 minutes

Turn your oven down to 475, remove the lid, and bake for another 10 minutes or until your bread is golden brown

Rest the dough for at least two hours before slicing!!