In a large bowl whisk sour dough starter and water until dissolved

Note, mixture may foam a little bit

Stir in flour with a spatula, until no dry flour remains

Cover with a damp cotton dishcloth, and let sit for an hour

After 1 hour, sprinkle the salt on top

Keep a bowl of filtered water near, to wet your hands with

Wet one hand with distilled water

Starting at 12 o’clock position, pick up the dough with your wet hand and fold down into the middle

Turn the bowl a quarter turn, & fold dough again

Do this 4 times, to complete the 12 o clock, 3 o clock, 6 o clock and 9 clock folds

Cover with moist towel, let sit for 30 minutes

Note: keep track of times on a note pad, in order to mark off, each time you complete

Repeat step 2 five more times, for a total of 6 folds

Be sure to wet hand each time, with filtered water

Cover each time, and let set for 30 minutes in between each of the 6 folds

Once you have done the 6^thfold, cover with moist towel and let sit for 1 hour

Wipe the edges of the bowl with a paper towel to remove all the moisture

Cover with plastic wrap

Put in refrigerator, overnight for at least 12 hours

Dough can stay in refrigerator up to 20 hours

Dump dough onto lightly floured surface

Using a bench scraper, cut the dough in half

Using floured hands, form the 2 halves into balls with the same process as day 1

Fold the dough 4 times

Using hands, cup into a ball

Do not knead the dough

Let dough balls rest for 10 minutes

Place dough in a rice flour sprinkled proofing bowls

If you do not have proofing bowls, line a glass bowl with a thin linen or cotton tea towel

Cover bowl with a lightly floured linen napkin or tea towel

Place in refrigerator for 4-5 hours

Place 2 oven proof Dutch ovens, with lids into oven on middle rack

If you have a pizza stone, place it on rack below (this helps retain heat)

Heat oven to 500 degrees for a full hour

While oven is warming, cut 2 parchment rounds, a little large than the bottom interior of the pots

Pull dough out of refrigerator

Dump each loaf of dough onto parchment round

Use a lame to cut the surface of the dough

If you don’t have a lame, you can use a razor blade

Working quickly, pull both heated Dutch ovens out of the oven, closing door behind

Pick up the dough by grabbing the parchment from each side, and drop carefully into each Dutch oven

Cover with lids, and return swiftly to hot oven

Bake at 475 F for 30 minutes with lids on

After 30 minutes, remove the lids, rotate pans ½ way

Reduce oven temperature to 425 F

Bake for another 20-25 minutes until loaves are golden brown

Bread is done when has a hollow sound when thumped

Cool for at least 2 hours before slicing, as dough continues to cook