Baker’s Schedule: 8 am: Feed sourdough starter with flour and water. 12 pm: If sourdough starter is mature, then proceed to creating the dough. Combine the ingredients. Cover and rest for 30 minutes. 12:30 pm: Stretch and folds First 3 stretch and folds – every 15 minutes Last 3 stretch and folds – every 30 minutes Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 8:00pm (may be much sooner or later depending): Shape dough. Sit out 20-30 minutes, uncovered. Turn over and shape. 8:30pm: Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours. The Next Day 9:00am: Preheat dutch oven on 500 for 1 hour. 10:00am: Take dough out of fridge, dust with flour, and score. Turn the oven down to 475, and bake for 20 minutes with the lid on, then 20 minutes without the lid. Allow the bread to cool.