Step 1

In a large mixing bowl, combine 365g warm water with 120g of active starter until mostly combined. I like to use a Danish dough whisk, but anything will work.

Step 2

Add 500g bread flour, 25g everything bagel seasoning, and 8g sea salt to the bowl and mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.

Step 3

Cover the bowl and set aside for 45 - 60 minutes.

Step 4

Uncover the bowl and using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times. This is considered 1 set of stretch and folds.

Step 5

Recover the bowl, and set it aside for 30 minutes, then repeat the stretch and fold process at least 2 more times over the next 2 hours. The intervals can be as short as 15 minutes, or as long as 60 minutes, but it should be completed at least 3 times.

Step 6

Then cover, and set aside for 2 hours to finish the BULK FERMENT.

Step 7

Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle.

Step 8

Fold up the bottom third of the dough as though you were folding a letter, and then fold the top down.

Step 9

Rotate the dough 90 degrees and roll up into a large log. Cover with a kitchen or tea towel and rest for 30 minutes.

Step 10

After the rest, pick up the dough with a dough scraper and flip it over, gently press the dough flat then roll it again. Pinch the ends if you're making a batard or tuck them in if your making a boule.

Step 11

Optional: sprinkle extra everything bagel seasoning onto a plate, then spritz your shaped loaf with a bit of water before rolling through the plate. For a plain crust, simply dust the dough with rice flour.

Step 12

Tuck seam side up into a BANNETON.

Step 13

Prove the everything bagel sourdough loaf in the banneton for 2 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you're welcome to, but the flavor is better after resting in the fridge.

Step 14

Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don't have a dutch oven, I do have a guide on SOURDOUGH BREAD BAKING WITHOUT A DUTCH OVEN.

Step 15

Once the oven is preheated, invert the banneton onto a sheet of parchment paper.

Step 16

Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!

Step 17

Carefully remove the DUTCH OVEN from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.

Step 18

Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 - 210 degrees Fahrenheit internal temperature.

Step 19

Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.