Take the unfed sourdough starter and add the flour and water to it. Mix well and set it aside till it doubles in volume, around 3-4 hours
At the same time, mix the flour and water required for the bread dough in a large vessel. Cover and set it aside till the starter is active and bubbly
Once the starter is active and bubbly, add it along with the salt to the bread dough. Mix it well to incorporate the starter nicely into the dough. Set aside for 30 minutes
Perform 3 rounds of coil folds at 30 minute intervals each as shown in the video below. Cover and set aside after each round.
After the third round of coil fold, rest the dough for 30 minutes and then proceed to laminate the dough. Extend the dough till it reaches a thin film like consistency. Then fold it over itself and form a dough ballThe process is detailed in the post above.
Cover and set the dough aside till it doubles in volume. It should take around 4 hours in a warm place
Once the dough doubles, transfer it to a lightly floured surface. Stretch and fold it to form a tight dough ball.
Transfer the dough to a banetton. Cover and refrigerate the dough for 12-15 hours.
The dough would have slightly increased in volume. Grease a dutch oven or any oven proof dish. Transfer the dough to it. Use a sharp blade and score the dough on top with 1-2 cuts to allow the dough to expland while baking.
Preheat the oven to 230C
Bake for 40 minutes covered and 10 minutes uncovered.
Cool the loaf completely on a wire rack before slicing. It should take around 2 hours to cool fully