Feed the starter late the night before (9pm) you want to bake or early in the morning.
Start your machine and allow it to run through a regular loaf cycle and take it out just before baking begins.
1. Empty the sourdough out onto a lightly floured surface and shape it into a batard (oval loaf) or boule (round loaf).
Turn your dough over and place it in your proofing basket with the seam side up. At this point you can do your bulk ferment in a warm spot in your kitchen for around 3-5 hours or wrap your boule and place it in the fridge overnight.
Place your cast iron dutch oven into your oven and preheat it at 450°F (232°C). Uncover the uncooked sourdough boulle, turn it onto a large square of parchment paper and score it with a sharp knife or razor blade.
Using your parchment paper as a sling, lower the bread into your hot dutch oven. Place the lid on and cook it in the oven for 30 minutes. After 30 minutes, remove the lid and bake uncovered for an additional 10-15 minutes or until the sourdough is caramel in color.