Sourdough Bread (Batard)

Mix the dough - Pour the starter into the bottom of your mixing bowl, then add the water - the starter will float. Whisk until the starter is incorporated into the water - it will be milky and frothy on the edges. Measure in the flour, then the salt. Using a fork, mix, scraping the sides of the bowl, until all of the water has been absorbed into the flour and there’s very little flour left in the bowl.
Bulk fermentation - Cover and set aside until puffy and alive, and not too sticky. Do a few sets of stretches and folds during the initial hour of the bulk fermentation process to ensure that the starter is fully incorporated and there are no dry bits.
Pre-shape - Scatter some bench flour on your counter, then scrape the dough out of the bowl. Pre-shape and form into a ball, tucking the edges under. Let rest for 30 minutes.
Final proofing - Stretch and fold the ball into a loaf shape, and gently place in your proofing basket. Let rest for at least 40 minutes. If you don’t have time to bake right away, just stash in the fridge until you’re ready.
Bake - Preheat the oven to 500℉. When preheated, turn down the oven temp to 445℉. Turn the loaf out onto a sheet of parchment, and score the top to control the oven spring. Lower the parchment into your baking vessel and bake, covered, for 30 minutes. Remove the lid (the reveal!), and bake for another 22 minutes. Allow to cool a bit to finish cooking before slicing.