In a large bowl combine the all purpose flour, purified warm water (about 85 degrees), active sourdough starter, and salt. Mix all the ingredients with a wooden spoon. The ingredients do not need to be thoroughly incorporated, just enough to where it is combined pretty well. Cover the bowl, with the dough in it, with a damp kitchen towel. Allow the wet dough to rest at the bottom of the bowl for 15 minutes. After 15 minutes, sprinkle a little flour on top of the dough. Using a dough scraper or your clean hands, scrape the sides of the bowl and gather the dough together. Then, gently pull on the opposite ends of your dough, stretching them out and placing them on top of each other. Turn your bowl a quarter turn and stretch your dough out and fold the sides on top of each other again. It should be "square-like". Place a damp cloth or plastic wrap back on the bowl. Let the dough rest for 30 minutes.

After the 30 minutes is up, stretch out the two opposite ends and fold them over each other and then turn the bowl, and do the same stretch and fold to the opposite ends. Place a damp towel over the bowl to cover the dough and repeat the same stretch and fold method with 30 minute intervals, two more times. This takes a total of 3 sets of stretch and folds. Once all 3 sets are done, place the dough in the bowl with a damp towel or plastic wrap to cover the bowl. Place on the counter at room temperature (or somewhere warm for a faster rise) for the first rise. Once the dough has doubled in size, this can take several hours depending on the temperature of your house (presumably 11-12 hours), lightly dust a clean work space with flour and place your dough on it. Roll the dough to shape it into a ball. Place a tea towel in a proofing basket or bowl. Flour the tea towel so that the dough doesn't stick to it during the second rise. Place the smooth surface of the bread dough face down into the cloth. The gathered surface of the dough will be facing up. Place plastic wrap or a damp cloth over the proofing basket with the dough in it, and then place it in the fridge for the overnight rise, for at least 12 hours.

After the second rise, when you are ready to bake, preheat your oven to 425 degrees. Place your dutch oven in the heated oven and preheat it for 30 minutes. While the dutch oven is preheating, remove the proofing basket with the dough from the fridge and place it on the counter. Place the dough on a lightly dusted piece of parchment paper and sprinkle the top of dough with flour. Gently rub the flour around the dough with your hands. This will help your pattern stand out more.

Use a razor or knife to score the dough. Carefully remove your preheated dutch oven and place the dough with the parchment paper under it, inside of the dish. Cover the dutch oven with the lid. Place the dutch oven back in the oven and bake for 45 minutes. Once the 45 minutes is up, remove the lid and bake for 10 to 15 minutes longer until the loaf reaches the desired color. Once fully cooked and golden brown, remove the bread from the dutch oven and place it on a rack to cool. Cut and serve with delicious butter! Try my How To Make Easy Homemade Butter From Raw Milk.