In a mixing bowl, combine 520 grams of flour, 12 grams of salt, and 90 grams of sourdough starter.

Pour in 1 7/8 cups of water and mix with your hands until combined.

Let the mixture rest for 15 minutes.

Perform a series of folds (15 times) on the dough to strengthen it.

Cover the bowl again and let it sit for another 15 minutes before repeating the folds.

Cover and let the dough rise overnight at room temperature.

The next morning, the dough should have risen and developed air bubbles.

Prepare a mixing bowl with parchment paper and sprinkle flour over the bottom.

Wet your hands to avoid sticking and shape the dough by tucking the ends underneath.

Transfer the shaped dough into the prepared bowl and sprinkle with more flour.

Let the dough chill in the fridge for 5 hours.

Preheat your oven to 500 degrees Fahrenheit with a Dutch Oven inside.

After 5 hours in the fridge, take the dough out and score the top.

Using the parchment paper, transfer the dough to the hot Dutch Oven.

Bake with the lid on for 25 minutes, then remove the lid and reduce the temperature to 450 degrees Fahrenheit.

Bake for an additional 12-14 minutes until golden brown and hollow sounding when tapped.

Let the bread cool on a rack for at least 1 hour before slicing.

Serve warm with butter or olive oil, or as a side dish with soups or salads.

For breakfast, enjoy toasted with jam or spread.