Step 1

Warm water to about 110 degrees. Add active dry yeast and stir. Allow to sit for about five minutes until it gets nice and bubbly.

Step 2

In a large bowl, whisk together salt and flour.

Step 3

Add sourdough starter and yeast/water mixture.

Step 4

Mix well with a large spoon or silicon spatula. It will be a shaggy dough.

Step 5

Cover with a lid or plastic wrap and leave at room temperature for around 12 hours.

Step 6

The next day, preheat the oven to Place your dutch oven and lid into the oven to preheat.

Step 7

Turn the dough on a lightly floured surface. The dough will be pretty sticky.

Step 8

Shape into a ball by pulling the sides and bringing them into the center. I do this about 4-6 times. Flip the ball over, seam side down.

Step 9

Taking your hands, grab the dough and pull it towards you a few times rotating the dough after each pull. This adds tension (as does the last step) to the dough, which helps the dough rise more during baking.

Step 10

Place the dough on parchment paper. Cover with a towel and allow to rise in a warm place for 30 minutes to an hour.

Step 11

Slash with a lame or knife (if desired) and place the parchment paper and dough into the dutch oven and cover with a lid.

Step 12

Place the dutch oven into the oven and turn the heat down to 400 degrees. Bake with the lid on for 30 minutes, then remove the lid and bake for about 20-30 minutes until golden brown.

Step 13

Allow to cool completely before slicing