Ingredients: 500 g bread flour, 350 g water, 10 g salt, 100 g active sourdough starter.
Morning: mix flour and water, rest 30 minutes. Add starter and salt, mix by hand until incorporated.
Bulk ferment 4–6 hours at room temperature, with a fold every 45 minutes for the first two hours. Dough should look puffy and jiggly when done.
Shape into a round, place seam-side up in a floured bowl or banneton. Refrigerate overnight.
Next morning: preheat Dutch oven to 500°F for 45 minutes. Turn loaf onto parchment, score, lower into pot. Bake 20 minutes covered, then 25 minutes uncovered at 450°F.
Cool at least an hour before cutting. Yes, an hour. The crumb sets as it cools.