Step 1

Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.

Step 3

Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.

Step 5

Add sourdough starter. Dimple in with wet hand.

Step 7

Sprinkle salt on top.

Step 9

Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.

Step 11

Cover with plastic wrap or damp towel and let rest for 30 minutes.

Step 13

STRETCH AND FOLDFirst 3 stretch and folds - every 15 minutes.

Step 14

Last 3 stretch and folds - every 30 minutes.

Step 16

Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.

Step 18

Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.

Step 20

Shape into a ball by gently spinning it toward you.

Step 22

Set out 15-20 minutes uncovered.

Step 24

Turn over and shape.

Step 26

Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.

Step 28

BakePreheat dutch oven on 500 for 1 hour.

Step 31

Remove dough from the fridge immediately before scoring and baking.

Step 33

Dust with flour on top to make the scoring pattern stand out more.

Step 35

Score with a razor.

Step 37

Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.

Step 39

Bake for 20 minutes at 500 with lid on.

Step 41

Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.