Step 1: Feed the sourdough starter in the morning. Make sure it is bubbly and active, ready to use.

Step 2: Combine all ingredients in one bowl and let it rest for 20-30 minutes, allowing the water to hydrate the flour.

Step 3: Here, we work the gluten by stretching and folding the dough multiple times to get a beautiful rise. Stretch and fold the dough four ways, rest 15-20 minutes, and repeat 3-5 more times. We aim for a total of 4-6 stretch and folds within 2 hours.

Step 4: Cover the bowl and bulk ferment at room temperature. The length of time varies depending on your home's temperature and the maturity of the sourdough starter. My home was fairly warm, and the bulk fermentation took only 3-4 hours. That was definitely a warm summer day!

Do not over-ferment the dough at this step or during the overnight fermentation.

Step 5: Shape the dough.

Remove the boule dough from the bowl and shape it. An easy way is to use the stretch and fold technique, pulling each side into the center but not pressing in the center so intensely.

Place the dough in a banneton, cover with plastic wrap or a grocery bag, and proof overnight in the refrigerator, 12-15 hours.

Step 6: Preheat the oven to 450°F with the cast iron pot inside.

Remove the dough from the fridge right before baking. Flip the dough onto parchment paper, add flour on top (this creates a better scoring pattern), and score your favorite design.

Place into the hot cast iron pot, cover with a lid, and bake for 15 minutes with the lid on. Remove the lid and bake for another 15-20 minutes.

Allow the loaf to cool and then slice to enjoy.