• Sift flour and vital wheat gluten together into a large mixing bowl.
• Add warm water and active bubbly starter.
• Stir ingredients together until you have a sticky, shaggy dough.
• Cover bowl with a dish towel and allow the dough to rest for 30 minutes.

1st Stretch & Fold

• Sprinkle the Kosher salt over the surface of the dough.
• Wet hands and grab the edge of the dough, stretching it and folding it over. Turn the bowl a quarter turn and repeat the stretch and fold. Continue turning the bowl a quarter turn until you have stretched and folded the dough 4 times.
• Cover bowl with a dish towel and allow dough to rest for 30 minutes.

2nd Stretch & Fold

• Wet hands and grab the edge of the dough, stretching it and folding it over. Turn the bowl a quarter turn and repeat the stretch and fold. Continue turning the bowl a quarter turn until you have stretched and folded the dough 4 times.
• Cover bowl with a dish towel and allow dough to rest for 30 minutes.

3rd Stretch & Fold

• Wet hands and grab the edge of the dough, stretching it and folding it over. Turn the bowl a quarter turn and repeat the stretch and fold. Continue turning the bowl a quarter turn until you have stretched and folded the dough 4 times.
• Cover bowl with a dish towel and allow dough to rest for 30 minutes.

4th & Final Stretch & Fold

• Wet hands and grab the edge of the dough, stretching it and folding it over. Turn the bowl a quarter turn and repeat the stretch and fold. Continue turning the bowl a quarter turn until you have stretched and folded the dough 4 times.
• Cover bowl with a dish towel and allow dough to rest for 30 minutes.

Form Loaf

• Lightly flour work surface and turn dough out onto prepared surface.
• Use your hands to form loaf into a round ball, gently shaping the loaf stretching the dough from the top center and out, down and underneath turning the dough in a circle to form a smooth ball.
• Generously flour Banneton with flour and place dough, upside down in the basket. Pinch seam along the bottom together.
• Cover with a dish towel and allow dough to rest for 45 minutes.

Bake Loaf

• Place Dutch oven pot with lid in the oven and preheat to 450℉ for 45 minutes.
• Place a sheet of parchment paper over Banneton basket and then a plate.
• Turn loaf out onto parchment paper.
• Dust loaf with additional flour if desired.
• Use a sharp knife to score the top of the loaf with a large "X".
• Carefully remove preheated Dutch oven pot and place bread into the pot.
• Cover pot with the lid and bake loaf covered for 30 minutes.
• Remove lid and bake loaf uncovered for 10-15 minutes or until the loaf has a rich golden brown crust.
• Remove from oven and transfer loaf onto a cooling rack to cool to room temperature before slicing into the loaf, at least one hour.
• Serve with butter or a bread dipping sauce.