In a bowl mix the flour and water and let it rest covered for 30 mins.
Add the active starter, mix it well and let it rest covered for 10 mins.
Add the salt and cumin, mix it well and form it into a boule in the bowl. Let it rest covered for 30 mins.
Do the first fold and cover again and let it rest for another 30 mins. Repeat 3 more times (in total you have done 4 folds) with a final rest for 20 mins.
Flour your bread proofing basket and your countertop. Then shape the bread on the counter and put it in your basket. Cover it up (I use a plastic bag).
You can let the bread rise for about 2 hours on your counter and then bake. If you prefer to do a longer fermentation place your bread in the fridge for about 24 hours.
Preheat your over to 250 °C with your dutch oven inside. Once it's preheated let it run for about 30-60 mins before inserting the bread. Bake the bread for 20 mins with the lid on.
Decrease temperature to 200 °C and bake for another 10 mins (longer if you like a darker crust) with the lid off.
Let it cool until it reaches room temperature (even the bottom of the bread). Only then slice into it. Enjoy!
