Beautiful sourdough using UNFED starter!

Mix all the ingredients. Perform 4 sets of stretch and fold every 30 mins or 45 mins. Bulk ferment at room temp for about 8 hours until the dough reaches approximately 78 F. Let the dough sleep overnight (e.g., from 1 AM) and bake the next day (e.g., at 3 PM). Score the dough. Preheat the oven to 425 F along with a Dutch Oven (DO). Add the dough to the DO with a couple of ice cubes, put the lid on, and bake at 425 F for 30 minutes. Take off the DO lid, turn the heat down to 400 F, and continue cooking for another 10-15 minutes. Take the dough out and let it cool down completely before slicing.