Mixing: In a large bowl, combine the starter and warm water. Gradually add flour to this mixture, mixing until a shaggy dough forms. Let it rest for 30 minutes, allowing the flour to hydrate.

Kneading: Add salt to the dough and knead on a floured surface. Kneading is crucial in developing gluten, giving the bread structure and chewiness.

First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise until it doubles in size, which takes about 6 to 8 hours.

Shaping: Once risen, shape the dough into a ball. For a classic Ballerina Farm touch, create tension on the surface by pulling the dough from the sides to underneath.

Second Rise: Place the shaped dough into a well-floured proofing basket or a bowl lined with a linen cloth. Let it rise for another 3 to 4 hours.

Baking: Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully place the dough into the hot dutch oven, score the top with a sharp knife, and cover it with a lid. Heat for 20 minutes with the top on and an additional 20 minutes with the cover off.

Cooling: Remove the bread and let it cool on a wire rack. This is crucial for the development of the bread’s texture and flavor.