Feed your sourdough starter 4–6 hours before baking
In a large bowl, combine 500g flour, 10g salt, and 100g starter
Add 350g water and mix until no dry flour remains, using a wet spatula
Cover and let bulk ferment at room temperature for 4–6 hours, feeding it once if necessary
Fold the dough gently every 30 minutes during fermentation if time permits
Turn dough onto a floured surface, shape into a boule or batard
Let perform cold proof in fridge for 12 hours
Preheat oven to 240°F with a baking stone or heavy baking sheet
Score the dough’s top and place on a parchment-lined baking sheet
Bake for 15 minutes, then reduce to 220°F and bake 10–15 more minutes
Cool completely before slicing