1.  Autolyse:

• In a large bowl, mix 24.7 oz (700 g) of water with 31.7 oz (900 g) of bread flour until the flour is fully hydrated.
• Let it rest for 30 minutes to 1 hour to allow gluten to develop.

2. Mix:

• Add 5.3 oz (150 g) of your newly fed sourdough starter to the dough and mix until fully incorporated.
• Let the dough rest for 30 minutes.
• After resting, add 0.63 oz (18 g) of salt to the dough, and mix well until the salt is fully dissolved.

3. Bulk Fermentation:

• Perform 3-4 sets of stretch-and-folds every 30 minutes over the next 2-3 hours to help with gluten development.
• Let the dough rest, covered, at room temperature until it has nearly doubled in size (3-5 hours).

4. Shaping:

• After bulk fermentation, divide the dough into two equal portions.
• Shape each portion into a round or oval loaf and let the loaves rest for 20-30 minutes.

5. Final Proof:

• Place the loaves in proofing baskets, cover, and refrigerate for 12-24 hours for a cold retard. This step will enhance flavor and develop a crunchier crust.

6. Preheat the Oven:

• Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside for at least 45 minutes.

7. Score and Bake:

• Transfer the dough to parchment paper, score the top, and place it in the Dutch oven or on the baking stone.
• Reduce the temperature to 475°F (245°C) and bake covered for 20 minutes.
• Uncover and bake for an additional 20-25 minutes until the crust is a deep golden brown.

8. Cool:

• Let the loaves cool completely on a wire rack before slicing to allow the crumb to set.