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    "ingredients": [
      "1 1/2 cups water",
      "4 cups bread flour, plus more for dusting",
      "1/2 cup active sourdough starter",
      "2 teaspoons kosher salt"
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        "text": "Turn the dough onto a lightly floured board.\nShape into a tight ball. Cup the dough and pull it toward you until the surface is taut.\nSet the ball in a floured bowl, seam tucked under so the top stays smooth. Cover and refrigerate overnight, 8 to 16 hours."
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        "text": "Heat the oven to 450°F with a Dutch oven inside for 30 minutes. Keep the dough in the fridge until the pot is hot.\nTurn the cold dough onto a board, seam side down. Score the top with a sharp knife.\nPull the hot Dutch oven out of the oven. Take the lid off. Set the dough in the pot, cover, and return the pot to the oven.\nBake 20 minutes with the lid on, then 20 to 25 minutes with the lid off, until the crust is deep brown."
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