Remove your sourdough starter from the fridge.

Place it on a kitchen scale. Add 1 cup of bread flour and ¾ cup filtered water.

Stir well until fully combined.

Mark the jar to track its rise. Let it double in size (4-7 hours).

In a large bowl, pour 750g of room-temperature filtered water.

Zero the scale and add 240g active starter.

Zero again and add 1,100g bread flour.

Zero again and add 30g salt.

Mix until combined—the dough will be shaggy and sticky.

Cover and let it rest for 1 hour. Store the remaining starter in the fridge.

Every 30 minutes, gently stretch and fold the dough.

Repeat 1-4 times, covering in between.

Let the dough rise at room temperature until it doubles and has visible bubbles.

Lightly flour your counter and turn out the dough.

Divide the dough in two to make 2 loaves.

Shape it into a rectangle, fold it in thirds, then roll it into a tight ball.

Place in a cloth-lined bowls and refrigerate for 4-24 hours (optional for better flavor).

Preheat oven to 450°F (232°C).

Place dough on parchment paper and into a Dutch oven.

Score the top for a decorative crust.

Spray with water, cover, and bake 35 minutes.

Reduce heat to 405°F (204°C) and bake 15 more minutes.

Cool for 1 hour before slicing.