First thing in the morning, feed your sourdough starter with equal parts starter, water, and flour by weight (roughly 1:1:1 ratio). For this recipe, feed about 50 grams of starter with 50 grams of water and 50 grams of flour. Let it sit at room temperature for 4 to 6 hours until it roughly doubles and shows visible bubbles and a dome shape at the top.

Pour 350 grams of room temperature water into a large bowl and add your 100 grams of active starter. Stir until the starter breaks apart and disperses into the water.

Add 500 grams of bread flour and mix by hand or with a wooden spoon until all dry flour is fully hydrated and you have a shaggy, rough dough.

Cover the bowl with a damp towel and let the dough rest for 30 minutes without salt. During this autolyse period, the flour fully absorbs water and gluten begins developing on its own.

After the 30-minute rest, sprinkle 10 grams of sea salt over the dough and incorporate it fully by pinching and folding the dough in on itself over about 2 to 3 minutes.

Leave the dough in the bowl and perform four sets of stretch and fold at 30-minute intervals over the next 2 hours. To stretch and fold: wet your hand, grab one side of the dough, stretch it up and fold it over the center, then rotate the bowl 90 degrees and repeat four times per set.

After the final stretch and fold, check your dough temperature with an instant-read thermometer. Aim for 75 to 78 degrees Fahrenheit. The dough should look puffy, filled with bubbles visible at the surface and sides, and increase in volume by about 50 percent.

Carefully flip the dough onto a lightly floured work surface and gently shape it into a round by folding the edges toward the center. Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured kitchen towel. Cover loosely and let it proof at room temperature for 2 to 3 hours until slightly puffy and the dough springs back slowly when gently poked.

Place your Dutch oven in the oven and preheat to 500 degrees Fahrenheit for at least 30 minutes.

Turn the dough out onto parchment paper, score the top with a sharp knife or lame at a 45-degree angle using one swift confident motion, and carefully place it into the preheated Dutch oven.

Bake covered for 25 minutes to trap steam. Lower the heat to 450 degrees Fahrenheit, remove the lid, and bake uncovered for 20 to 25 minutes until the crust is deep brown and crackled.

Remove the loaf and place it on a wire rack to cool for at least 1 hour before slicing. Once completely cool, slice with a serrated knife using a gentle sawing motion.