Feed your active sourdough starter 6-12 hours before mixing the dough, ensuring it is bubbly and doubled in size.

Preheat oven to 400°F. Bake the bacon strips for 15-20 minutes until crispy, then chop into small pieces.

In a mixing bowl, whisk together 1 ½ cups of warm water and your bubbly sourdough starter. Gradually add 4 cups of bread flour and 2 teaspoons of kosher salt, mixing until a shaggy dough forms. Let it rest for 20 minutes.

Gently stretch and fold the dough, incorporating crispy bacon, cubed potato, cheddar, and chives until evenly mixed.

Cover the dough and let it bulk ferment until it doubles in size, about 4-12 hours.

Turn the dough onto a floured surface, shape it into a rectangle, and then fold sides to form a tight ball.

Place the shaped dough in a proofing basket dusted with rice flour. Refrigerate overnight for 12-16 hours.

Preheat your oven to 450°F with a Dutch oven inside. Transfer dough onto parchment, score top, add ice cubes for steam, and bake for 40 minutes covered, then 5-10 minutes uncovered until golden brown.