Combine all-purpose flour and water. Gently mix until combined. Allow to sit for 30-45 minutes.

Add sourdough starter and salt. Mix for five minutes by hand. Using a wet hand can make this somewhat less messy.

Cover with a damp towel and let rest for 30 minutes. For the duration of the process, keep the dough in a spot between 70° and 76° F.

Begin the stretch and fold process. Stretch and fold the dough 5-8 times (until you notice resistance from the dough). Do this for three cycles in 15-minute intervals. Cover with a damp towel between cycles.

Increase the stretch and fold cycles to every 30 minutes. Complete three cycles of stretch and folds. Cover with damp towel between cycles.

After all stretch and fold cycles are complete, cover with a damp towel and allow to rest on the counter for 4-5 hours or until it has increased about 1.5-2 times in volume.

Gently remove from the bowl onto a clean counter.

Shape the dough into a ball by turning and spinning it toward yourself. The friction on the dry counter will create tension and aid in shaping.

Allow to rest for 15-20 minutes.

Place the shaped dough into a proofing basket or tea towel-lined bowl FACE DOWN.

Gently pinch the left and right sides together. Then, pinch the top and bottom together. This creates tension and a nice seam.

Cover the dough with plastic (I like to use a plastic shopping bag), and allow it to rise at room temperature for another 1-2 hours.

Preheat the oven to 500 degrees with a cast iron Dutch oven inside. Allow the Dutch oven to warm with the oven and stay in for about 20 minutes to get scorching hot.

Once the Dutch oven is ready, gently turn the dough out onto a piece of parchment paper. Since it was placed in the basket/bowl face down, it should be right-side up when you turn it out.

Rub the top of the dough with flour and score using a razor blade or lame. (Note: scoring room-temperature dough isn't as beautiful or satisfying, haha.)

Keeping the dough on the parchment paper, place inside the hot Dutch oven.

With the Dutch oven lid on, bake at 500 degrees for 25 minutes.

Take the lid off, drop the temperature to 475, and bake for approximately 15 minutes or until golden. Ovens vary, and mine takes about 12 minutes at this point, so keep an eye on it. Bread is generally considered “done” at 190 degrees internal temperature.

When done, remove the bread from the Dutch oven and let it cool to room temperature on a wire rack before slicing.