Step 1: Start the Dough

In a large mixing bowl, combine your fed sourdough starter with water to create a bubbly mixture. Add the flour and salt and mix until the dough comes together. This is where the magic begins as the dough starts to form a cohesive structure.

Step 2: Bulk Fermentation

Cover the bowl with a damp cloth and let it rest at room temperature for about 4-6 hours. During this time, perform stretch and folds every 30 minutes to help develop the gluten. This process enhances the texture of the bread, making it chewy and delicious.

Step 3: Shaping the Dough

Once the dough has risen and shows bubbles, gently turn it out onto a floured surface. Shape the dough into a round loaf by folding the edges toward the center, creating tension on the surface. This step is crucial for getting that perfect crust.

Step 4: Second Rise

Place the shaped dough into a proofing basket or bowl lined with a floured cloth. Cover it and let it rise for another 1-2 hours, or until it’s puffy. This rise is essential for the final texture, giving you that airy crumb.

Step 5: Preheat the Oven

About 30 minutes before baking, preheat your oven to 450°F (232°C). This high temperature is key to achieving a beautifully crusty exterior. If you’re using a Dutch oven, place it inside to heat up as well.

Step 6: Scoring the Dough

Once the dough has finished rising, carefully turn it out onto parchment paper. Use a sharp knife or a lame to score the top of the dough. This allows the bread to expand properly in the oven, creating gorgeous patterns.

Step 7: Baking the Bread

Transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid to let the loaf develop its crust for an additional 15 to 20 minutes, until golden brown. The anticipation builds as the aroma fills your kitchen.

Step 8: Cooling

Once baked, remove the bread from the oven and the pan and let it cool on a wire rack. This cooling time is important—it allows the interior to set and enhances the flavor profile of your fresh loaf.