Step 1

Mix the DoughIn a large mixing bowl, combine your flour, salt, sourdough starter, and water. Stir everything together with your hands or a spatula until it forms a shaggy, sticky dough. Don’t worry if it looks rough—it’ll smooth out over time.

Step 2

Cover the bowl with a lid or a damp towel and let the dough rest for 1 hour at room temperature. This rest period (called autolyse) allows the flour to fully hydrate and the gluten to begin developing naturally.

Step 3

First Stretch and FoldAfter the rest, it’s time for the first stretch and fold. Wet your hand to prevent sticking, then gently grab one side of the dough, stretch it upward, and fold it over itself. Turn the bowl a quarter turn and repeat three more times. This gentle technique strengthens the gluten without kneading.

Step 4

Cover the bowl and place it in the fridge overnight. A long, slow ferment builds flavor and structure while giving you a break.

Step 5

Morning Stretch and FoldsThe next morning, remove the dough from the fridge and let it sit at room temperature for 30–60 minutes. Then, do three more sets of stretch and folds, spaced 15 minutes apart. This further strengthens the dough and prepares it for shaping.

Step 6

Shape the DoughLightly flour your work surface and turn the dough out. Shape it into a round or oval loaf, depending on your baking vessel. Use a bench scraper to help tuck the dough under itself to build surface tension. Transfer it into a floured banneton or bowl lined with a well-floured cloth.

Step 7

Final ProofCover and let the dough proof at room temperature for 2 to 3 hours. You’ll know it’s ready when it looks puffy and has risen slightly, but still holds its shape.

Step 8

Preheat and ScoreAbout 1 hour before baking, preheat your oven to 500°F with your Dutch oven inside. When ready, turn the dough out onto parchment paper, score the top with a lame or sharp blade, and carefully lower it into the hot Dutch oven.

Step 9

Bake the LoafBake covered for 20 minutes, then remove the lid and reduce the temperature to 450°F. Bake for another 10 to 15 minutes until the crust is deeply golden.

Step 10

Cool Before SlicingTurn the oven off, crack the door open, and let the loaf rest inside for 15 minutes. Then place the bread on a wire rack and allow it to cool completely before slicing. This prevents a gummy interior and helps the crumb finish setting.