Step 1: Using a scale, measure 300 grams of starter into a bowl. Add 700 grams of warm water (100-120°F) to the starter. Using a handheld dough whisk, mix the warm water and starter in the bowl.

Step 2: Add all the bread flour (1100 grams) to the starter/water mixture, along with the salt (25 grams). Start mixing with the dough whisk and mix until the flour has absorbed most of the water. Using your hands, knead the dough for a few minutes, or until all the ingredients are combined. Cover the bowl with a kitchen towel and set a timer for 30 minutes to start the folding process.

Step 3: After the first 30-minute rise, fold and stretch the dough, turning the bowl four times. Do this 3 times. Let the dough rise three more times for 30 minutes,

30m fold 30m fold 30m fold 30 fold 2-3hrs shape 1-2 hours bake

Step 4: After the last time folding the dough, allow it to bulk rise for 2-3 hours in the warmest place in the home. If your home is below 70°F, set a bowl of warm water under the dough bowl to keep the dough warm while it rises. The dough should almost double in size.

Step 5: Once the dough has almost doubled in size, it's time to shape the dough. Place it on a floured surface and divide it into two pieces. Flatten one piece of dough into a rectangle shape. Start by rolling the side closest to you, then fold the sides of the dough into the inside until the entire piece of dough is rolled into a rectangular loaf shape.

Place into a bread proofing basket. Repeat with the other dough piece.

Cover the shaped dough with a kitchen towel and let it rise for 1-2 hours more, or until it starts to form a small dome above the bread proofing basket.

Step 6: Preheat the oven with the cast-iron pot and lid at 440°F.

Turn the shaped loaf over onto a piece of parchment paper. Make sure the top of the loaf is floured generously. Using a scoring knife, make one long stripe on the top and a few small stripes on each side.

Remove the cast-iron pot from the oven, place the loaf with the parchment paper in the heated pot, close the lid, and return it to the oven for 25 minutes. After 25 minutes, remove the lid and bake for an additional 20 minutes. This is where the bread will get its crispy crust and beautiful golden color.

Once baked, remove the bread from the oven and allow it to cool for 15-30 minutes before slicing.