After 30 minutes get your hand damp and then perform a set of stretch and folds. Cover and let rest. Repeat 2 more times about 30 minutes apart.

Once the dough has risen 75%, domed on top, has bubbles on sides it is ready to shape (roughly 10-14 hours later). Dump the dough onto an unfloured surface. Turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or a floured bowl with a tea towel. Cover with something that will keep the moisture in.

Place the dough in the fridge for about 8+ hours or up to 2 days.

Flip dough onto parchment paper and score the bread with a bread lame or sharp knife.

Bake bread for 25 minutes with the lid on. Take the lid off and bake for another 15-20 minutes depending on how dark of a crust you would like. I prefer mine a little on the lighter end so I pull at 15 minutes. The bread should sound hollow when you knock on the bottom, this is an indicator the bread is cooked through.

Let the bread cool on a cooling rack. To ensure the loaf is fully baked through wait at least 2 hours before cutting. Or if you are like me slice it warm and enjoy warm bread!