Beautiful Sourdough using Unfed Starter

Mix all the ingredients. Perform 4 sets of stretch and fold every 30 mins or 45 mins (I was working at the time and time between sets were different). Bulk ferment at room temp for about 8 hours. Dough temp before putting in the fridge was 78 F. The dough slept over night (1 AM) and was baked at 3 PM the next day. Score the dough. Preheat the oven at 425 F along with Dutch Oven (DO). Add the dough in DO and a couple of ice cubes. Put the DO lid on. Bake at 425 F for 30 mins. Take off the DO lid and turn the heat down to 400 F. Continue cooking for another 10-15 mins. Take the dough out and let it cool down before slicing!