Use already prepared sourdough starter or commercial starter. Discard half of the sourdough as per the homemade sourdough starter instructions. Feed the starter and let it sit for 4-6 hours. In 4-6 hours will be at its peak rise because it’s at its most active. 

Mix the starter and water. Once mixed, add the bread flour and salt. It will be rough-looking (see pictures in gallery). Cover with a damp tea towel or clean flour sack cloth and set in a warm place for an hour. 

Stretch and fold by pulling on a side of the sourdough in the bowl. Stretch as far as you can without ripping your dough. Then fold over the dough. Continue in a circle until every circle of your dough has been stretched and pulled. Then cover for 30 minutes. 

Stretch and fold again. Cover for 30 minutes. 

Stretch and fold last time. Cover for 3.5 - 7 hours in a warm place to allow your bread to bulk ferment. It needs to double in size.  

Shape and put into bowl. Cover with cling wrap (to prevent air drying out your dough) and proof on the counter for another hour in a warm place. 

Cover with cling wrap. Put in fridge overnight (pull out between 8-12 hours). 

Preheat the Dutch oven to 450 degrees for an hour. Bake for 50 minutes with the Dutch oven top on, then 410 degrees for 10-15 minutes off. The internal temperature should be 220 degrees.