1. Mix & Rest

In a large bowl, mix warm water, sourdough starter, salt, and flour until combined. Cover and let it rest for 30 minutes.

2. Stretch & Fold

Perform one round of stretch and fold (pull one side of the dough up and fold it over itself, turn the bowl ¼ turn, and repeat). Let it rest for 30 minutes, then repeat two more times.

3. Bulk Fermentation

Cover the dough and let it rise at room temperature for 8–12 hours, or until it has doubled in size.

4. Shape & Proof

Lightly flour your counter, gently shape the dough into a ball, and transfer it to a floured banneton (or a bowl lined with a tea towel). Cover and let it rest for 3 hours.

5. Preheat the Oven

Preheat your oven and Dutch oven to 500°F.

6. Score & Bake

Place the dough on parchment paper, dust with flour, and score the top with a sharp knife. Carefully transfer it into the hot Dutch oven, cover, and bake for 20 minutes.

7. Finish Baking

Reduce the heat to 475°F, remove the lid, and bake for another 15 minutes until golden brown.

8. Cool & Enjoy

Let the bread cool completely before slicing, then enjoy!