Summary

Instructions

1. 1

   Feed your sourdough starter 4–12 hours before mixing, ensuring it’s active, bubbly, and passes the float test.

2. 2

   In a large bowl, combine warm water, active starter, salt, and all-purpose flour; mix by hand or with a spoon until a shaggy dough forms.

3. 3

   Cover and rest 30 minutes to hydrate the flour (autolyse).

4. 4

   Perform one round of stretch and fold: lift and stretch the edge of the dough up and over to the center; rotate the bowl a quarter turn and repeat until you’ve done four folds total.

5. 5

   Cover and complete two additional rounds of stretch and folds, 30 minutes apart.

6. 6

   Cover the bowl and bulk ferment in a warm place until doubled in size, about 6–12 hours depending on room temperature and starter strength (avoid over-fermenting).

7. 7

   Lightly flour the work surface; gently turn out the dough. Fold it onto itself, roll up, and shape into a taut ball by pulling it gently toward you on the counter.

8. 8

   Optional: Rest the shaped ball 15–20 minutes uncovered to allow a light skin to form for easier handling later.

9. 9

   For final shaping, place the dough smooth side down; fold two opposite sides to the center and pinch, then repeat with the other two sides to build surface tension.

10. 10

    Place the dough seam side up into a well-floured banneton or a towel-lined bowl.

11. 11

    Cover (plastic wrap or place in a bag) and cold-proof 12–15 hours in the refrigerator, or proof at room temperature 3–4 hours.

12. 12

    When ready to bake, preheat a Dutch oven; invert dough onto parchment, score the top (one expansion score plus optional decorative scores), and bake in the preheated Dutch oven. If not using a Dutch oven, create steam by misting the loaf and placing a pan of water on the oven’s lower rack.