Step 1

The night before you plan to make the dough, take 25 grams of sourdough starter out of the fridge. Add 50 grams of water and 50 grams of bread flour to the jar of leftover starter.

Step 2

Mix everything together until no dry bits of flour are left. Cover up the jar of starter and let it rise at room temperature overnight, or for 6-8 hours, until it doubles in size.

Step 3

Attach the bread hook attachment to your stand mixer. Then, to the bowl of the stand mixer, add 275 grams of water, 100 grams of active sourdough starter, 10 grams of salt, and 450 grams of bread flour.

Step 4

When all of the ingredients are in the bowl, set the stand mixer to the lowest speed and allow the ingredients to mix for a few minutes until they form a shaggy dough.

Step 5

Once a dough is formed in the mixing bowl, increase the speed of the stand mixer to medium speed (setting 2 or and let the dough mix for 8-10 minutes.

Step 6

Cover up the mixing bowl with a plate, kitchen towel, or sheet of plastic wrap.

Step 7

Let the dough rise at room temperature for between 5-8 hours, or until it has doubled in size.

Step 8

After the dough has doubled in size, take it out of the bowl and turn it out onto a lightly floured countertop.

Step 9

Gently fold the four corners of the dough up and over the center, pressing the ends into the sticky part of the dough. This gentle shaping technique will create a ball of dough that will hold its shape well.

Step 10

After folding the dough four times, flip the dough over onto an un-floured part of the counter. The seam side should be facing down and the smooth side facing up.

Step 11

Shape the dough into a tight ball with your hands.

Step 12

Transfer the shaped dough onto a sheet of parchment paper and then move the whole thing inside of a Dutch oven.

Step 13

Close the Dutch oven lid and let the dough proof for 2 hours at room temperature, until it has roughly doubled in size.

Step 14

Two hours later, take the dough out of the Dutch oven carefully by lifting both sides of the parchment paper.

Step 15

Score two perpendicular slashes on top of the dough in an “X” pattern. You can use a razor blade or dough lame for this, but you can also use a serrated bread knife to keep things easy.

Step 16

Place the lid back on top of the Dutch oven and move it into the center rack of your oven.

Step 17

Turn the oven on to 500°F (260°C), or as hot as your oven will go.

Step 18

Bake for 50 minutes with the lid on, then remove the Dutch oven lid, and continue baking for 5-10 more minutes, until the loaf is golden brown.

Step 19

After baking, carefully transfer the loaf of bread from the Dutch oven onto a wire rack.

Step 20

Let the bread cool for at least one hour before slicing. Enjoy!