Feed 2 c. sourdough starter. Let proof overnight.

Stir together:

• 2 c. (454 g) fed sourdough starter
• 6 c. (822 g) bread flour
• 2 c. (476 g) room temperature water
• 1 T. salt

Rest 20 minutes, then knead until smooth.

Cover for 1 hour. Stretch and fold. Repeat 3X (in total).

Cover for 2.5 hours.

Place dough on lightly floured surface. Form dough into a flat rectangle. Fold over corners and sides towards the center of the rectangle. Roll up dough, turn 90 degrees, tuck dough to create tension.

Line cast iron Dutch oven with parchment paper. Pre-heat oven and cast iron Dutch oven to 450 F for 1 hour.

Place dough into hot Dutch oven. Score with sharp knife. Bake 450 F for 45 minutes. Remove lid and bake for 15 minutes. Internal temperature should reach 210 F.