Step 1

Gather Ingredients

Step 2

In a large mixing bowl (not metal) add 2 cups 100% hydration active sourdough starter. (For active sourdough starter, feed it and keep it OUT of the fridge for at least 4 hours, or overnight.)

Step 3

Add 3 cups sifted flour. (Sift or fluff your flour before measuring so it isn’t too compact in the measuring cup.)

Step 4

Add 1 cup warm water

Step 5

Add 1.5 teaspoons salt. (I use the Himalayan Pink Salt, use your favorite!)

Step 6

Use a large spoon to mix ingredients together. It will be wet, biscuit-like dough.

Step 7

Cover with a clean towel, and let it rest for 2 hours.

Step 8

1st stretch and fold: Uncover 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.

Step 9

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

Step 10

2ne stretch & fold: Uncover 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 11

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

Step 12

3rd stretch and fold: Uncover 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 13

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

Step 14

4th stretch and fold: Uncover 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 15

SHAPE YOUR DOUGH INTO A ROUND LOAF.

Step 16

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

Step 17

Place dough ball into the floured towel in the large bowl.

Step 18

Dust top of dough ball generously with flour.

Step 19

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

Step 20

Place the bowl into the refrigerator to chill and rise overnight.

Step 21

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

Step 22

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

Step 23

Gently dump your chilled dough ball onto the parchment paper.

Step 24

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

Step 25

USING A VERY SHARP KNIFE OR RAZOR, SCORE A DESIGN INTO THE TOP OF YOUR DOUGH.

Step 26

Remove your hot dutch oven from your preheated oven.

Step 27

Lift your dough loaf into the dutch oven by the ends of the parchment paper. (It’s ok for parchment paper to hang over the sides of the dutch oven.)

Step 28

Place the lid on your dutch oven.

Step 29

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

Step 30

Bake covered for 25 minutes.

Step 31

Remove the dutch oven lid.

Step 32

Bake for 25 more minutes!

Step 33

Let cool and enjoy!