Sourdough bread

The night before, take the starter out of the fridge, feed it and leave it on the counter overnight until bubbling.

Put 120 g of starter in a big bowl and stir in 310 ml of warm (90 degree), chlorine-free water until broken up.

Add 500 g of bread flour and 2 tsp of fine sea salt; mix by hand or spatula into a shaggy mixture, not fully combined.

Cover with a damp towel and leave at room temperature for an hour (autolyse).

With wet hands, lift and fold the dough over itself, turning the bowl 90 degrees each time, four folds.

Cover with the damp towel and rest about 20 minutes.

Repeat the set of stretch and folds, four times in all with 20 minutes between, or just twice.

Shape into a ball with wet hands and place in a clean bowl; cover.

Let rise on the counter 6 to 12 hours, or less in a warm place, until well puffed and the dough springs back mostly when pressed.

Loosen with a wet spatula, lift out with wet hands onto the counter, flour the top, flip, gather the corners into a ball, pinch, flip again.

Tighten the ball by scooting it toward you and rotating; dust lightly with flour.

Place smooth side down in a bowl lined with a smooth kitchen towel liberally floured.

Cover and seal in plastic and refrigerate up to 36 hours (here 12 hours), or rise at room temperature about 30 minutes then refrigerate an hour.

Put the cast iron pot with its lid in the oven and preheat to 500F for about an hour, while the refrigerated loaf warms on the counter about an hour.

Flour the bottom of the loaf, cover with parchment paper and flip out; remove the cloth.

Score lightly across the top, a leaf or feather design if wanted.

Lower the loaf into the hot pot using the parchment as a handle, cover and bake at 500F for 20 minutes.

Reduce to 450F, remove the lid and bake another 20 minutes, until deep golden brown.

Lift out with the parchment and cool completely on a wire rack before slicing.