Feed sourdough starter equal parts flour and water the night prior to making this bread recipe.
The next morning, combine active starter and water, whisk together with a fork.
Add flour and salt to the water mixture, blend together to form a loose shaggy ball.
Cover with tea towel and let sit for 20-30 minutes.
Perform three sets of stretch and folds twenty minutes apart, cover the dough with a wet tea towel in between each set. To do this, grasp one side of your dough, stretch it up, then fold it over the main ball of dough. Do this around each side of the dough.
After the final set of stretch and folds, cover your dough with a damp tea towel and let it ferment until doubled in size. This can take 4-8 hours depending on the temperature of your home.
Once the dough has doubled, perform one last set of stretch and folds. Shape the dough into a ball, set it into a banneton or floured bowl and set in the fridge for one hour. (See above for more details).
When ready, preheat oven to 450 degrees.
Score the sourdough bread and set it into the Dutch Oven (I do not preheat the Dutch Oven prior to baking).
Bake for 25 minutes, remove lid and continue baking for 20-25 minutes or until crust is golden brown.
Remove from oven and let bread sit for 1 hour before slicing.