Classic Sourdough Bread

In a large bowl, measure out 100 grams of active sourdough starter. To it, add the water and salt, and mix until much of the starter is dissolved into the water and it looks milky. Add in all purpose flower and mix until just barely combined. Do not need. Cover with a hot, wet kitchen towel, and leave in a warm area. Every 30 minutes, for the first two hours, stretch and fold the dough on all sides. Then recover with a damp hot towel. You will do this a total of four times, and each time you should notice the dough becoming more elastic as the gluten starts to build. After the fourth and final stretch and fold, cover the bowl again with a damp hot towel and leave in the warmest part of your home to bulk ferment for approximately 6-8 hours. Once your dough has doubled in size, has formed bubbles on the top and it's jiggly, the bulk fermentation is done. Turn your dough onto a flat, floured surface, and shape into a ball. You can stretch and fold, but do not need. (See video for technique) Then place round loaf into a banatan basket or wrap in a toured tea towel and return to bowl. Place the bowl in the refrigerator to cold proof overnight. You don't want to skip this step because this is what gives sourdough the health benefit of making it more easily digestible  than regular bread. It also gives enhances that tangy flavor. Once it's cold proofed overnight, preheat an empty dutch oven (lid included) in your oven set to 500º. Place your dough onto a lightly floured piece of parchment paper. Flour the top of you loaf and spread evenly across with clean hands. Use a sharp knife or razor blade to score the top. (See video for technique) Carefully place loaf into preheated dutch oven, holding it from the edges of the parchment paper. Cover with lid (don't forget to use potholders) and place in oven to bake for 30 minutes. After 30 minutes of baking, remove lid and let it continue to bake long enough for the top to turn a golden brown. This can be anywhere from 5 to 15 minutes, depending on your personal preference. Remove from oven and let cool completely before cutting into it. Exterior will be crispy, while interior will be soft and delicious. Enjoy the fruits of your labor!

Add any additional ingredients to your sourdough loaf after the loaf has cold proofed overnight. Gently fold cheese and chile into loaf while still in bowl. Then transfer onto flat, floured surface, and continue with the rest of the steps above.