Step 1: Prepare Your Starter

Begin with a healthy sourdough starter. If it’s been refrigerated, feed it at least a few hours before you plan to bake, allowing it to become bubbly and active.

Step 2: Mix the Dough

In a large mixing bowl, combine your active starter with flour and water. Stir until there are no dry bits of flour left. This initial mix will create a shaggy dough.

Step 3: Autolyse

Let the dough rest for about 30 minutes. This process, known as autolyse, allows the flour to fully hydrate and helps develop gluten.

Step 4: Add Salt

After the autolyse, sprinkle salt over your dough. Incorporate the salt by kneading gently; this helps to strengthen the dough.

Step 5: Bulk Fermentation

Cover the bowl and let it rise at room temperature for several hours. During this time, perform stretch and folds every 30 minutes to build the dough’s strength.

Step 6: Shape the Dough

Once the dough has doubled in size, turn it out onto a floured surface. Gently shape it into a round loaf without deflating too much of the air.

Step 7: Proofing

Let the shaped dough rise in a proofing basket or bowl lined with a kitchen towel for about 1-2 hours until it becomes puffy.

Step 8: Preheat the Oven

About 30 minutes before baking, preheat your oven to 450°F 232°C with a Dutch oven inside. This ensures a hot environment for the bread to bake perfectly.

Step 9: Bake the Bread

Carefully place the dough into the hot Dutch oven, cover it, and bake for 30 minutes. After that, remove the lid and bake for an additional 15-20 minutes until it’s golden brown.

Step 10: Cool the Bread

Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.