Step 1

In a large mixing bowl (glass or metal), combine your active starter (recently fed) with the warm water. Mix together until well combined.

Step 2

Add in the bread flour and salt. Mix with a large spoon or with your hands until combined

Step 3

Cover with a damp tea towel and let rest for one hour.

Step 4

Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. I stretch mine about six folds. Shape back into a round or oval shape then cover.

Step 5

Let it rise for 6 to 8 hours. Once the dough has risen, lightly shape and score it. Add the Everything Bagel seasoning on top. Gently press it in.

Step 6

Preheat your oven to 500 degrees. To prevent the bottom from getting too hot or burning, I recommend that you sprinkle corn meal under your loaf or use the cast iron skillet method (place a cast iron pan under your Dutch oven while the lid is removed during your bake). You can also line your Dutch oven with several sheets of parchment paper but make sure the parchment paper is rated for high temperature use.

Step 7

Bake your bread for 15 minutes at 500 degrees with the Dutch oven lid on. Using high temperature rated oven gloves or mitts, carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.

Step 8

Do not immediately slice because this can cause your sourdough to become gummy. Let it rest before slicing into it.