Step 1

Feed your sourdough starter in the morning so it’s active and bubbly by the evening.

Step 2

In a large bowl, mix the starter, water, flour, and salt. Stir with a spatula or your hands until it comes together into a rough dough. Don’t worry if it looks messy—it’ll smooth out as it rests.

Step 3

Cover the bowl with a clean towel or plastic wrap and leave it on your kitchen counter overnight (8–12 hours). During this time, the dough will rise slowly, becoming airy and stretchy.

Step 4

Preheat your oven to 450°F with your Dutch oven inside. Let it heat for at least 30–45 minutes.

Step 5

Meanwhile, gently turn the dough out onto parchment paper. Use floured hands to shape it into a round loaf. There’s no need to knead—just tuck the edges underneath.

Step 6

Cover the dough loosely with an inverted bowl or towel and let it rest at room temperature for about an hour. This final rise helps it puff up before baking.

Step 7

Carefully remove the hot Dutch oven from the oven, lower the temperature to 400°F, and transfer the dough (on parchment) inside. Cover and bake for 40 minutes.

Step 8

Remove the lid and bake uncovered for an additional 3–5 minutes to brown the crust.

Step 9

Let your bread cool on a rack for at least 1 hour before slicing—this helps the steam escape and gives you the best texture.