Mix starter with water and flour to form a shaggy dough. Cover and let sit for 30-60 minutes

Sprinkle salt on top and pinch in. Then stretch and fold four times to form a ball and flip upside down. Cover and let sit for 30 minutes. Repeat stretch and folds every 30 minutes for a total of 5 times. Wet your hand to prevent the dough from sticking to it.

Dump out onto a lightly floured surface and divide into two loaves. Form into tight balls by twisting and tucking. Flour the top of the dough and a banneton and place upside down into the banneton.

Cover and let rest a room temp for 1-2 hours If time allows. Then place in the fridge overnight for the long ferment. Side note: If your bread is not forming air pockets or rising you may need to let it sit at room temperature for a few hours before baking. If you press gently with your finger and it springs back it is ready to bake!

The next day preheat the oven to 450°F with the dutch oven inside. Place a cookie sheet on the rack below to prevent the bottom of your bread from getting too dark.

Lightly flour a piece of parchment paper and flip the dough out onto the piece of parchment paper. Add more flour to the top if you would like, this makes the design stand out more but not necessary! Create a design with your scoring blade or a sharp knife. And place into the hot dutch oven and cover with the lid.

Place into the preheated oven and bake for 30 minutes covered and 15 minutes uncovered. Repeat with the second loaf. Cool on a wire rack for 1 hour before slicing. Enjoy!