Feed your sourdough starter and allow it to activate. (Approximately 6-12 hours)
Once you have an active and bubbly starter mix all ingredients together.
Cover the dough and allow the dough to rest for 30 minutes.
Over the next two hours perform 4-6 stretch and folds every 30 minutes for a total of 4 sessions. Allow the dough to rest for 30 minutes in between each stretch and fold.
Recover the dough and allow it to rest until it has doubled in size. This will take approximately 4-6 hours.
Using a bench scraper, divide the dough into equal pieces and shape them into round dough balls. I was able to make a serving of 4 with this recipe.
Place each round ball in a floured bowl or banneton basket and cover with plastic bag or plastic wrap and place in the refrigerator for your final proofing. At this point I usually place them in the refrigerator and bake them the next day.
Preheat the oven to 450 degrees.
Remove dough from the refrigerator and use a sharp knife or razor to score.
Place your dough on a piece of parchment paper inside of a dutch oven and cover it with a lid.
Bake at 450 degrees for 20 minutes.
Remove lid and decrease oven temp to 375 degrees.
Bake without the lid for an additional 15 minutes or until crust is golden brown.
Remove bread from the oven and allow it to completely cool before cutting.
