Sourdough Base Dough

1. Using a digital scale, measure out the active starter and water. Using a whisk or dough whisk, mix together until a slurry forms. 
2. Tare (zero out) the scale, and add in flour. Using dough whisk, mix until a shaggy dough forms. Then using hands or plastic scraper, mix until a dough ball forms. 
3. Tare the scale again, and sprinkle over kosher salt. Cover bowl with clean wet kitchen towel and allow to rest for 30 minutes.
4. Using hands or plastic scraper, stretch and fold the dough, mixing in the salt. About 1-2 minutes. Cover again with towel and rest for 30 minutes. Repeat process. 
5. Cover bowl with towel, and allow to go through first proof in an oven with the light on, or an oven with a proofing function. You can also set it in a draft-free place that is about 80-90 degrees. Allow to proof until the dough looks slightly puff, and a couple of large bubbles form. About 4 hours. 

Shaping Dough and Add Tomatoes and Goat Cheese

1. Sprinkle flour lightly over a pastry mat on the counter. Pour out the dough, and stretch it into a rough square shape. Into the center, evenly spirnkle half of the tomatoes and goat cheese. Fold the corners back over the dough into the center to cover the tomatoes and cheese. Shape the dough gently with a bench scraper, to essentially create a surface tension on the top of the bread and seal it underneath. 
2. Starting on one side, using the bench scraper, push the dough to the left, then right, then top of the mat, and then away from you on the bottom of the mat. 
3. Using the bench scraper then lift the dough and place it top-side down into a floured banneton. The bottom of the loaf will now be on the top. Dust the loaf with additional flour. Cover the banneton with plastic wrap and place it into the fridge for 10-12 hours for bulk fermentation.

Scoring and Baking Sourdough

1. Preheat your oven to 450 degrees. Place the Dutch Oven into the oven as well to preheat. 
2. Pour the fermented sourdough loaf onto a piece of parchment paper, and score using a bread lame, razor, or very sharp knife. This will allow the bread to release steam during the baking process.
3. Using the parchment paper as a sling, place it into the Dutch Oven, and between the parchment paper and side of the dutch oven add in 2-3 ice cubes. Immediately close the dutch oven and bake for 20 minutes. 
4. After 20 minutes is up, remove the lid from the Dutch Oven, and reduce oven temperature to 430 degrees. Bake another 20 minutes.
5. Using an instant read thermometer, check the doneness of the bread with the internal temperature reaching 205-210 degrees. 
6. Place on a wire rack and cool at least 2 hours before slicing.