Extra-Tangy Sourdough Bread

Love this recipe. I’ve made it a couple times now, and I adapted it to my bread machine- I don’t have a stand mixer. I run it through one whole dough setting- preheat, mix, knead and then rise. Then I put it through another dough setting, and leave it in there until I like the way it looks. After, I then remove it from the bread machine, shape and oil it down, then let it proof covered on some parchment paper. I have never done the refrigerator step, personally. I like cooking this in a preheated Dutch oven. I’ll place the bread and parchment paper in the Dutch oven and throw some ice *under* the parchment paper to get that delicious, crispy crust.