Step 1

Cover with a clean damp kitchen towel, and let the dough rest in a room temperature warm place for 2 hours. (Or in a warm oven for about 1 hour)

Step 2

First time stretch and fold: Uncover the dough, with wet hands pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. (The dough does not stick to wet hands as badly as dry hands.)

Step 3

Cover with a clean towel (or plastic wrap), and let the dough rise till doubled again.

Step 4

Second time stretch & fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. The dough is becoming more bread-like now!

Step 5

Cover with a clean towel, and let rise till doubled again.

Step 6

Next step, is the 3rd stretch and fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. The dough is even more bread-like now!

Step 7

Cover with a clean towel, and let rise till doubled again.

Step 8

4th stretch and fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. The dough is even more bread-like now!

Step 9

Dust a towel, or proofing basket, generously with flour and put it into a large round bowl to rise one last time.

Step 10

Turn bread dough out onto a lightly floured work surface,

Step 11

Final Shape- Shape dough into a round loaf by pushing it back and forth to build surface tension on your loaf.

Step 12

Using a bench scraper, Place the dough ball into the floured towel in the large bowl, or into a floured banneton basket.

Step 13

Dust the top of dough ball generously with flour.

Step 14

Cover with a towel by folding over the ends (or use another clean towel.)

Step 15

For best results and that chewy texture we all love, Place the bowl into the refrigerator to chill and rise overnight, as bulk fermentation and final rise. (Now you can rest and pick up where you left of the next day!)

Step 16

The next morning, when you are ready to bake, preheat your oven to 400 degrees F. and place your best Dutch oven into the oven to preheat too.

Step 17

Cut a 2-foot section of parchment and place it on your counter.

Step 18

Gently dump your chilled bread dough ball onto a large piece of parchment paper.

Step 19

Lightly dust the top with flour, and spread it evenly over top with your hand, being careful not to push the dough down.

Step 20

Score the top of your dough with your razor blade. Make your own design or use mine. This gives the loaf a constructive place to rise without bursting open during the baking process.

Step 21

Remove your hot dutch oven from your preheated hot oven.

Step 22

Lift your dough loaf into the preheated dutch oven by the ends of the parchment paper. (It's ok for parchment paper to hang over the sides of the dutch oven, it won't burn.)

Step 23

Place the lid on your dutch oven.

Step 24

Use hot pads or towels to put the hot dutch oven back into the preheated oven at 400 degrees.

Step 25

Bake covered for 25 minutes.

Step 26

Then, Remove the dutch oven lid to create that crispy crust.

Step 27

Bake for 25 more minutes! Your loaf should be nice and golden brown on top by now!

Step 28

Remove and place on a safe surface. (I like to use a cutting board or my stove top.)

Step 29

Place your sourdough bread on a cooling rack and cool completely to see all the beautiful air holes! If you cut into your loaf of bread right away the bread will be too soft to hold its form with all the beautiful air holes. It will taste amazing but doesn't look quite as wonderful. Enjoy!