125g bubbly, active starter

350g filtered water

500g bread flour

12g fine sea salt

Day 1: Remove your starter from the fridge and let it come to room temperature.

Once at room temperature, feed starter. Place starter in a warm location between 72-78 degrees and allow starter to come to peak. If your starter has not been in the fridge, you can skip this step.

Day 2: Feed starter per usual. Allow starter to come to peak. Once at peak, whisk 125 grams of starter, 350 grams of water together in a large glass bowl until well combined.

Add 500 grams of bread flour and 12 grams of salt to the bowl. Combine until a stiff dough forms. Mix fully to incorporate the flour and salt. The dough will feel dense, shaggy and sticky. Cover and let rest for 30 minutes.

-Replenish your starter with fresh all-purpose flour and water, and store either back in the fridge for later use or on the counter.

-After the dough has rested, work the mass into a fairly smooth ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds. Repeat this process 4 times, 45 minutes to 1 hour apart.

-Once you have completed your stretches and fold your dough is ready for bulk fermentation. Cover the bowl with plastic wrap and let rise at room temperature. This will take about 8 to 12 hours depending on the temperature of your room. The dough is ready when it appears shiny and slightly domed, has bubbles on the surface and has a slight jiggle when shaking the bowl.

Day 3: Shape: Lightly dust your work surface with flour. Coax the dough onto the prepared work surface and shape accordingly. Using a bench scraper, gently place the dough into your preferred banneton seam side up.

-OPTIONAL: Fridge ferment: Cover the banneton with a damp towel and place in the fridge for at least 8 hours and up to 36 hours. If you prefer not to fridge ferment skip to next step.

-Once ready to bake, preheat your oven to 450°F.

-Once preheated, place your empty Dutch Oven into the oven and heat for 20 minutes.

-Cut a sheet of parchment paper to fit the size of your Dutch Oven, leaving enough excess around the sides to remove the bread.

-Score: Place the parchment over the dough and invert the banneton to release. Sprinkle the dough with rice flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough. Use the parchment to transfer the dough to the pre-heated baking pot. Cover with lid.

-Bake: Bake the dough on the center rack for 20 minutes, covered. After 20 minutes, reduce the heat to 400°F and remove the lid. Continue to bake for 40 minutes. Loaf is baked when internal temperature reaches 200 degrees and crust is golden and hollow sounding when tapped.

-Cool completely before slicing.