Step 1

It’s best to start the sourdough process before 9 am so you have enough time. Please check the notes section of this recipe for tips.

Step 2

In a large bowl, combine the starter, flour, salt, and water.

Step 3

Knead the ingredients together until a uniform dough ball forms.

Step 4

Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 5

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 30 minutes.

Step 6

Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 7

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.

Step 8

Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 9

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.

Step 10

Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 11

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.

Step 12

Clean and dry the counter surface you’re working on. Sprinkle some flour on the surface of your counter and coat your hands in a bit of flour. Gently flip the dough out onto the floured surface so that it is seam side up.

Step 13

Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular shape.  Leave the dough on the counter,  sprinkle some flour on the top of the dough, and cover with a tea towel.

Step 14

Let the dough rest for 1 hour.

Step 15

Sprinkle a little more flour on the top of your pre-shaped dough and on the counter around the dough. With your hands coated in flour, flip the dough over so that the seam side is up again.

Step 16

Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular loaf shape. This is the final shaping so take your time with it.

Step 17

Coat a proofing basket with flour and bread toppings (optional). You can also use a bowl lined with a towel and a generous amount of flour.

Step 18

Flour your hands and swiftly pick up and flip your dough into the basket. Smooth side down, seam side up.

Step 19

Cover and place in the fridge overnight for 8-12 hours.

Step 20

After the 8-12 hours in the fridge, preheat your dutch oven with the lid, in your oven at 450 degrees F.

Step 21

Once your oven is preheated, carefully remove your dutch oven and place the lid to the side. *Don’t forget that it’s very hot!*

Step 22

Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper so that the seam side is down and touching the parchment paper.

Step 23

Score the dough using a very sharp knife or a scoring tool.

Step 24

Picking up all four corners of the parchment paper, move your dough into the dutch oven.

Step 25

Place the lid on the dutch oven and bake at 450 F for 30 minutes.

Step 26

After baking covered, remove the lid and bake for another 20-30 minutes at 450 F.

Step 27

Remove your finished loaf from the dutch oven and allow it to cool for at least 1 hour.