In a large bowl, combine the sourdough starter, organic bread flour, maple syrup, and water.

Knead the ingredients together until a uniform dough ball forms.

Let the dough rest for 45 minutes.

Wet your hands, spray the dough with water, and sprinkle the sea salt over the dough, kneading it in.

Let it rest for an additional 30 minutes.

Mist your countertop with water, turn the dough onto the wet surface, and scrape the bowl.

Stretch and fold the dough: stretch top over bottom, side over side, and bottom over top.

Place the dough back in the bowl seam side down and let it rest for 30 minutes.

Repeat the misting, turning out, and stretching/folding process twice more, allowing 1 to 2 hours of resting time between folds.

Clean the working surface, sprinkle flour, and flip the dough seam side up.

Gently stretch out the dough and fold side over side and top over bottom.

Flip the dough seam side down, cover, and let rest on the counter for 1 hour.

Give the dough one final stretch and fold, then shape into a circular loaf.

Coat a proofing basket or bowl with flour and place the dough smooth side down into the basket.

Cover and place in the fridge overnight for 8-12 hours.

After the resting period, preheat your Dutch oven and lid to 450°F (230°C).

Carefully remove the Dutch oven and place the lid aside.

Cut a large square of parchment paper and turn your dough out onto the paper seam side down.

Score the dough with a sharp knife or scoring tool.

Lift the parchment paper by its corners and gently place the dough into the hot Dutch oven.

Cover with the lid and bake for 35 minutes at 450°F (230°C).

After 35 minutes, remove the lid and continue baking for 20-30 minutes until golden brown.

Carefully remove the finished loaf from the Dutch oven and allow it to cool on a wire rack for at least 1 hour before slicing.