Preparation

1. In a large mixing bowl (not metal), add 2 cups 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. Mix together using a large spoon to form a wet, biscuit-like dough.
4. Cover the dough with a clean damp kitchen towel and let it rest in a warm place for 2 hours.

Folding Steps

1. After 2 hours, uncover the dough and perform the first stretch and fold by picking up one side of the dough and folding it over on top of the other side. Rotate the bowl 90 degrees and repeat 4-6 times.
2. Cover and let the dough rise for 45 minutes or until doubled in size.
3. Repeat the stretch and fold process for a second, third, and fourth time, allowing the dough to rise and double in size each time.

Shaping and Chilling

1. After the final fold, shape your dough into a round loaf and place it in a floured proofing basket.
2. Cover it with a clean towel and refrigerate for 4-8 hours.

Baking

1. Preheat your oven to 400°F (200°C) and preheat your dutch oven inside.
2. Gently turn the chilled sourdough out onto parchment paper, score the top with a sharp knife.
3. Place the dough into the hot dutch oven and cover with the lid.
4. Bake covered for 25 minutes, then remove the lid and bake for another 25 minutes until golden brown.
5. Let cool before slicing and enjoy.