In a bowl, combine 500 grams of white flour and 325 grams of water. Let it rest for a minimum of 15 minutes and up to an hour.

Add 9 grams of salt and mix. Next, add 125 grams of active sourdough starter. Mix until thoroughly combined. Cover with a damp towel and let sit for 20 minutes.

After 20 minutes, do a set of stretch and folds. Cover with the wet towel for another 20 minutes.

Do another set of stretch and folds, cover with a wet towel, and let rest for 20 more minutes.

After the stretch and folds have been completed, allow the dough to rest in a warm place while covered with a damp towel until it has doubled in size. This can take anywhere from 4 to 12 hours, depending on the room temperature.

When the dough has doubled in size, turn it out onto a floured surface to form. Once formed, place in a lightly floured banneton and cover with a wet towel or tie in a plastic bag and place in the fridge for 12 to 24 hours for the cold fermentation.

After the cold fermentation process, preheat the oven to 500 degrees with the Dutch oven in it. When the oven has preheated, turn out the sourdough boule onto a piece of parchment paper or a bread silpat. Score and place in the preheated Dutch oven. Place in the oven at 500 degrees, covered for 20 minutes.

After 20 minutes, take the lid off the Dutch oven and reduce the oven temperature to 450. Allow it to continue baking for 10 minutes, or longer if you would like the bread to be darker. Because of the sugar from the cowboy candy, the bread will get dark quickly, so keep an eye on it!

Remove the bread from the oven and allow it to cool completely before slicing into it.