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 and spray the dough with water. Sprinkle the sea salt over the dough and knead it in. Let it rest for an additional 30 minutes.

Mist your clean countertop with water, then turn the dough onto it, scraping out the bowl.

Stretch and fold the dough.

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

Repeat misting, turning out, and stretching/folding twice more, with 1 to 2 hours of resting time in between.

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

Gently stretch and fold the dough again and place it seam side down.

Let the dough rest on the counter for 1 hour, covered with a tea towel.

Shape into a circular loaf and place into a floured proofing basket.

Cover and refrigerate overnight for 8-12 hours.

Preheat a Dutch oven to 230°C (450°F).

Once heated, cut a square of parchment and turn the dough onto it seam side down.

Score the dough and transfer it into the hot Dutch oven.

Cover and bake for 35 minutes, then uncover and bake for another 20-30 minutes until golden brown.

Cool on a wire rack for at least 1 hour before slicing.