Traditional Sourdough Bread With 14 Year Old Starter

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Feed your sourdough starter 12 hours before making the dough to ensure it is active and bubbly
Mix flour and water in a large bowl and let rest for 30 minutes for autolyse
Add the active sourdough starter and salt to the dough and mix until well combined
Perform 4 sets of stretch and folds at 30 minute intervals
Let the dough bulk ferment at room temperature for 4 to 6 hours until doubled in size
Shape the dough and place in a floured banneton basket
Cold proof in the refrigerator for 8 to 12 hours
Preheat oven with a dutch oven inside to 240C
Score the dough and bake covered for 20 minutes
Remove lid and bake for another 20 to 25 minutes until golden brown
Cool completely on a wire rack for at least 1 hour before slicing