Step 1

Combine the ingredients. Combine the bread flour, sourdough starter, sugar, and lukewarm water in the bowl of your stand mixer. Mix on low until just combined. The mixture will appear rough and slightly dry. Then, cover it with a damp tea towel and let it rest at room temperature for 30 minutes.Tip: Measure the salt and place it on the towel to remind yourself to add it in Step 2.

Step 2

Knead the dough. After the dough has rested, add the salt and knead on low for 5-9 minutes until the dough is smooth and forms a ball. It should clean the sides and bottom of the bowl. If the dough feels too dry, add more water; if too wet, add more flour as needed.

Step 3

First rise. Shape the dough into a smooth ball and transfer it to a clean, lightly oiled bowl. Then, cover with greased plastic wrap and place in a warm spot to rise for 3-4 hours or until the dough has doubled and looks very puffy.

Step 4

Divide and shape. Once risen, divide the dough in half. Next, shape each half into smooth balls by gently pulling the dough from the bottom and tucking it until smooth.

Step 5

Second rise. Place each dough ball into a flour-dusted proofing basket or onto a parchment-lined baking sheet. Then, cover with greased plastic wrap and refrigerate overnight or for up to 18 hours.

Step 6

Bake.  Preheat your oven to 425°F (220°C) in the morning, placing an empty Dutch oven inside. Then, slash the top of each loaf with a lame or serrated knife. Next, transfer the loaf to a piece of parchment paper and carefully lower it into the hot Dutch oven. After that, cover with the lid and bake for 25 minutes, then remove the lid and bake for another 20 minutes until the bread is a deep golden brown.

Step 7

Cool and slice.  Remove the loaf from the Dutch oven and place it on a cooling rack. Allow it to cool for at least 4 hours before slicing. Store at room temperature in a bread bag or airtight container for up to 4 days.