Instructions: 

1. Mix the Dough:
   • Combine the sourdough starter and water in a large bowl. Mix to dissolve the starter.  
   • Add the bread flour and salt. Mix until no dry spots remain, forming a sticky dough. 
2. Autolyse (Optional):
   • Cover the bowl and let the dough rest for 30 minutes. This step improves gluten development and makes the dough easier to handle.
3. Stretch and Fold (Bulk Fermentation):
   • Let the dough rise at room temperature for 4–5 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours (about 4 sets).
   • The dough should become smoother and more elastic. It’s ready when it has increased in volume and is slightly jiggly.
4. Shape the Dough:
   • Turn the dough out onto a lightly floured surface. Shape it into a round (boule) or oval (batard).
   • Transfer the dough to a floured proofing basket or a bowl lined with a floured kitchen towel.
5. Cold Proof Overnight:
   • Cover the shaped dough tightly (use plastic wrap or a reusable cover) and refrigerate it overnight (8–12 hours). This will slow down fermentation, developing a deeper flavor.
6. Bake the Next Day:
   • Preheat your oven to 475 degrees for at least 30 minutes. Heat a Dutch oven or baking stone. 
   • Take the dough out of the fridge. No need to bring it to room temperature; it can go directly into the oven.
7. Score and Bake:
   • Turn the dough out onto parchment paper or directly into the hot Dutch oven.
   • Score the top of the dough with a sharp knife or lame.
   • Bake with the lid on for 20 minutes. 
   • Remove the lid and bake for another 15-20 minutes until the crust is deep and golden brown, start checking after 10 minutes. 
8. Cool and Enjoy:
   • Let the bread cool completely on a wire rack (at least 1 hour) before slicing.

This method gives you a flavorful loaf with a crispy crust and chewy crumb—perfect for sandwiches, toasting, or dipping! 🥖