Day 1: Prepare the Dough

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1. Feed Your Sourdough Starter:

   • In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir to dissolve the starter in the water.

2. Mix the Dough:

   • Add the flour and salt to the starter mixture. Mix until just combined to form a sticky, shaggy dough.

3. First Rise (Autolyse):

   • Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour. This autolyse period allows the dough to hydrate and develop gluten.

4. Stretch and Fold:

   • Perform a series of stretch-and-fold every 30 minutes for the next 2 to 3 hours. To stretch and fold, wet your hands, grab one side of the dough, stretch it, and fold it over the center. Repeat this process for all four sides of the dough.

5. Overnight Fermentation:

   • Cover the bowl with plastic wrap and place it in the refrigerator overnight (about 12 to 16 hours). This slow fermentation develops the sourdough flavor.

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Day 2: Shape and Bake the Bread

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1. Preheat the Dutch Oven:

   • Place the cast iron Dutch oven with its lid on in the oven. Preheat the oven to 450°F (230°C) for 30 minutes.

2. Shape the Dough:

   • Turn the cold dough out onto a floured surface. Gently shape it into a round loaf. You can use a bench scraper to help shape the dough.

3. Second Rise:

   • Place a piece of parchment paper on a plate or in a proofing basket, if you have one. Transfer the shaped dough onto the parchment paper. Cover loosely with plastic wrap and let it rise at room temperature for 30 minutes to 1 hour.

4. Score the Dough:

   • Using a sharp knife or razor blade, score the top of the dough with a pattern of your choice. This allows the bread to expand properly while baking.

5. Bake the Bread:

   • Carefully remove the preheated Dutch oven from the oven. If desired, sprinkle the bottom of the Dutch oven with cornmeal to prevent sticking.

   • Lift the parchment paper with the shaped dough and carefully place it into the hot Dutch oven.

   • Cover the Dutch oven with the lid and bake for 30 minutes. Then, remove the lid and continue baking for an additional 15 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

6. Cool and Enjoy:

   • Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy your freshly baked, crusty sourdough bread!

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Note: Sourdough baking involves a bit of practice and patience. Feel free to adjust the fermentation and rise times based on your sourdough starter's activity and your desired bread flavor and texture.