1-The night before you want your bread,: The night before you want your bread, measure out 520 grams of flour, 12 grams of salt, and 90 grams of sourdough starter into a bowl. Pour in 1 7/8 cups of water, and use your hands to mix the dough together. It will not be smooth, and likely will seem very wet. This is OK!
2-Cover the bowl with a towel and: Cover the bowl with a towel and let it sit for 15 minutes. After this, perform a series of folds. Basically, you want to take a corner of the dough and fold it over the rest of the dough. Rotate the bowl and do it again. I usually do this about 15 times, until the dough doesn’t stretch as easily. Wet your hands slightly so the dough doesn’t stick to them.
3-Cover the bowl with a towel and: Cover the bowl with a towel and let it sit for another 15 minutes. Repeat the folds, and then cover the bowl again and let it sit out overnight to rise.
4-The next morning, your bread will have: The next morning, your bread will have risen and should be ready to fold. It may have air bubbles on the top of the dough. This is great! They will ensure that your bread has holes in it when it comes out of the oven. Prepare another bowl to hold your bread in by lining a mixing bowl with parchment paper and sprinkling flour over the bottom.
5-To fold your bread, wet your hands: To fold your bread, wet your hands and loosen the dough from the edges of the bowl. Gently use both hands to lift the middle of the dough. Tuck the ends underneath the rest of the dough. Give your bowl a quarter turn and repeat. Do this one more time. Next, carefully lift the middle of the dough and move the dough to the bowl lined with parchment paper. Make sure to tuck the ends underneath. Sprinkle the top with flour and put your dough in the fridge for 5 hours.
6-Preheat your oven to 500 degrees Fahrenheit: Preheat your oven to 500 degrees Fahrenheit. I like to use the convection setting on my oven. Place your Dutch Oven in the oven while it is preheating.
7-Take your dough out of the fridge: Take your dough out of the fridge. Use a knife to score it however you like. I usually do a long slash down the center with a few smaller slashes on each side. Use the parchment paper to transfer your dough to the Dutch Oven.
8-Bake for 25 minutes with the lid: Bake for 25 minutes with the lid on. Next, remove the lid, and change the temperature to 450 degrees Fahrenheit. Bake for another 12-14 minutes.
9-Take the bread out of the oven: Take the bread out of the oven and once it’s cool enough to touch, set it on a rack to cool. Try to wait 1 hour before eating it!