Step 1

Mix together active starter, water, flour, and salt until a shaggy dough is formed.

Step 2

After 30 minutes get your hand damp and perform a set of stretch and folds. Cover and let rest. You now have 2 options: if you will be home and have time, add in 1 or 2 more sets of stretch & folds every 30 minutes or leave the dough to sit on the counter for the remainder of the time.

Step 3

Let the dough sit covered on the counter overnight for about 10-14 hours or until the dough is about 75% risen but not completely doubled. You’ll know it is ready when the dough is aerated with bubbles showing on the sides and thebottom of the dough, and it jiggles when you shake the bowl. If the dough isn’t ready, let it sit in a warm spot and wait until you see these signs before moving on to the next step.

Step 4

Now the dough is ready to shape. Prepare the loaf pan by lightly spraying it with a non-stick spray.

Step 5

Cover the pan and move it to the fridge for the final proof. Let the dough sit ideally for at least 8 hours up to 48 hours. The fridge slows down fermentation which allows the dough to sit for a longer time. The longer the dough sits, the more sour it will taste.

Step 6

When you are ready to bake, preheat the oven to 425F.

Step 7

Once the oven is preheated, remove the pan from the fridge and score the top of the dough once vertically with your bread lame or sharp knife.

Step 8

Add the loaf pan to the oven on the top rack. On the second rack add a sheet pan with about 10-12 ice cubes on it and bake for 20 minutes.

Step 9

Remove the sheet pan, rotate the loaf and continue baking for an additional 15 minutes. For a crispier, darker crust, remove the loaf from the pan for the last 5-10 minutes and place it on a cookie sheet or pizza stone to brown up. The loaf should sound hollow when baked through.

Step 10

Once baked, remove the bread from the pan immediately, if you haven’t already, and let it cool on a cooling rack.