Step 1

Pour 1.5 cups of warm water (no warmer than 110F or you may kill the yeast in your starter) into a large bowl, then add 1 cup of active sourdough starter and 3 cups of flour.  Stir it all together just enough to get the flour mixed in, but don't knead, and don't worry about little lumps and inconsistencies.

Step 2

The dough should look shaggy and somewhat dry after this step.  Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes.  This initial 30-minute rest period allows the flour to absorb the water before adding the salt.

Step 3

After the 30 minutes is up, add 1T salt to the dough, get your hands wet (water helps handle sticky dough), and use your hands to work the salt into the dough for a minute or so.  Then cover the dough with a towel.

Step 4

Now that you've added and mixed in the salt and let the dough rest for 30 minutes, it's time for the first stretch and fold.  Uncover the dough, grab one side of it with both hands and stretch it up at least a foot from the bowl, then fold it toward the opposite side of the dough. Repeat this 4 times on each "side" of the bowl.

Step 5

Cover the bowl with a towel, and let it rest for 30 minutes.

Step 6

After 30 minutes, uncover the dough and repeat the stretch and fold process just like the first time.  Cover and let the dough rest for another 30 minutes.  Repeat this stretch and fold process followed by a 30-minute rest 3 times, for a total of 3 stretch and folds.

Step 7

After the third stretch and fold, cover the dough and let it rest until it is doubled in size.  Depending on the strength of your starter, the hydration of the dough, and the temperature + elevation of your home, this could take anywhere from 2 to 12 hours.  That's a wide range!  See why it's better to watch the dough rather than the clock?

Step 8

The dough should be a lot stretchier and smoother throughout the fermentation process with each stretch and fold than when you first mixed it!

Step 9

Once the dough has doubled in size, turn it out onto a lightly floured work surface and stretch it into a big rectangle, kind of like if you were going to make cinnamon rolls.

Step 10

If the dough is really sticky, just dust it with a bit of flour or get your hands wet to make it easier to handle.

Step 11

Fold one of the long sides of the dough over to bring the edge to the middle of the rectangle, then fold the other long side over the top of the first side.  Now that the dough is folded into 3 layers it looks like a very long, skinny rectangle.  Start at the end closest to you and roll the dough up into a ball.

Step 12

Then roll it toward you in a circular motion so the seam side is facing down.  Use both hands to spin the dough on the work surface a few times to tighten the seal underneath and create surface tension (a tightly sealed ball of dough).

Step 13

Turn the shaped ball of dough over into a banneton basket so the seam side is now facing up, cover the basket with plastic wrap or place it in a big plastic bag, and place it in the fridge to cold-proof before baking.

Step 14

During this cold-proofing step, the cold temperature with prevent the natural yeast from causing the dough to rise anymore, but the fermentation process will continue to an extent, breaking down the gluten further.  The dough will also firm up while in the fridge which makes it easier to score before baking.

Step 15

If your starter is very strong and active, this step can be as short as 2 hours - just long enough for the dough to chill before scoring and baking so it doesn't lose its shape and gives a nice oven spring.

Step 16

I like to let my dough cold-proof for at least 12 hours to continue developing that sourdough flavor, so letting it cold-proof overnight before morning baking is perfect.

Step 17

When you're ready to bake, start by preheating a dutch oven, bread oven, or crock with a lid in the oven at 425F for 30 minutes.

Step 18

Leave the hot dutch oven (DO) in the preheated oven while you score the dough to prepare it for baking.  You want the DO as hot as possible when the dough goes in.

Step 19

Remove the dough from the fridge, and turn it out onto a piece of parchment paper.  Lightly dust the tip of the dough with flour (optional) and then use a razor blade to score the dough.  You can get very artistic with scoring.  But for starters, just stick with 1 to 3 big expansion scores.

Step 20

Expansion scores allow the loaf to expand while baking and give the loaf a nice shape, hence the name.

Step 21

If scoring along the side of the dough, hold the razor at a 45-degree angle.

Step 22

Place the dough on the parchment paper in the hot dutch oven and cover it with the lid.  Bake at 425F with the lid on for 30 minutes.

Step 23

After 30 minutes, remove the lid and bake for another 8-10 minutes until the top of the loaf is golden brown.  Place the loaf on a wire rack to cool for an hour at the very least before slicing.

Step 24

Professional sourdough bakers recommend allowing the loaf to rest for 12-24 hours before slicing.  This is because the dough is still very hot and lots of moisture is trapped inside when it first comes out of the oven.  If you cut into the loaf before it is cooled, it will lose moisture and be gummy, dry, and tough.  It's worth the wait!