1. Feed your sourdough starter 6–8 hours before baking until bubbly and doubled in size.

2. Combine bread flour and water, mix to hydrate, and autolyse for 30 minutes.

3. Add starter and sea salt, then perform stretch-and-folds every 30–45 minutes during a 3–4 hour bulk fermentation.

4. Pre-shape the dough into a round, rest for 15 minutes, then shape tightly and place seam-side up in a floured banneton.

5. Chill the proofed dough in the refrigerator for 15–20 minutes and dust the top lightly with flour.

6. Mark guiding lines with a blunt tool for a six-point snowflake, then score rays and branches with a lame at a 30-45° angle.

7. Preheat a Dutch oven to 475°F for at least 30 minutes, transfer the dough on parchment, and bake covered for 20–25 minutes.

8. Uncover and bake for an additional 20 minutes until the crust is golden and the pattern is defined, then cool completely on a wire rack.