Step 1

Turn on your digital kitchen scale. Set the dough tub on the scale and press "tare" to make the scale read 0g.

Step 2

Add 125g active sourdough starter into the tub. Then press "Tare".The scale should read 0g.

Step 3

Next, add 365g slightly warmed water into the tub. Using a wooden spoon or spurtle (or any kitchen until), stir the water and starter until the water is nice and creamy.

Step 4

Now add in 500g of all-purpose flour. Shake or scoop a couple cups worth of flour at a time, until you reach 500g.*If you accidentally add too much flour, just scoop as much as you need to off the top.

Step 5

Again, press "tare" and make sure your scale reads 0g. Now add 12g salt.

Step 6

Remove the dough tub from the scale and place on the countertop. Stir everything together until a shaggy dough has formed. Place the lid on the tub and let it rest for 30 minutes so that the flour can absorb the water.After the 30 minute rest, stir again making sure everything is nicely incorporated and grab the dough and stretch it up and fold it over just a few times.

Step 7

Place the lid on the dough tub and place either on the counter for roughly 4-6 hours until doubled in size. (At this point you can also place the dough in the fridge to ferment overnight or roughly 10 hours).*After it sits in the fridge overnight, if it did not double in size, place the dough tub on the counter top for a few hours until it has doubled in size.

Step 8

After the bulk ferment, remove the dough from the tub and place it on a work surface or countertop.*Dough will feel sticky, this is perfectly normal. This is a hydrated dough.

Step 9

Make your hands damp with a small amount of water. Fold the dough over itself. It will begin to change texture as you push and pull the dough a few times on the countertop.Next, fold all the corners to the center, flip the ball over, and push with one hand and pull the dough ball on the counter with the other hand about 4-5 times and then twist it in the circle to help seal up the bottom seams until a round loaf has formed.

Step 10

Place a tea towel in your banneton basket.Lightly flour the tea towel, rubbing the flour in with your hands so that the dough will not stick to the tea towel. Grab your bread dough and flip it over into the banneton basket. Sprinkle a little flour over the top of the dough and fold the four corners of the towel over the dough.

Step 11

Let the bread rise for 1-2 hours on the countertop, until light and giggly (it will not double in size).

Step 12

After the 1-2 hour rest, preheat the oven to 450℉. Place a dutch oven in the oven to preheat while the oven is preheating.Lay a sheet of parchment paper on the counter. Turn your dough out of the banneton basket onto the parchment paper.Take a sharp knife and slice a 2-3 inch line on the top of the loaf.

Step 13

Once the oven is preheated, remove the dutch oven, take the lid off, place the loaf in the pot, using the parchment paper to pick up the loaf. Place the lid on the pot.Bake for 30 minutes. Then remove the lid and bake for 10-12 more minutes.Once done baking, remove the loaf from the Dutch oven using a spatula, and let the loaf cool on a cooling rack for at least 1 hour (or until fully cooled, preferably) before slicing into it.