• Approximately 4-12 hours prior to beginning your bread, feed your sourdough starter to ensure it is lively, bubbly, and nearing its peak activity.
• In a large mixing bowl, blend the water, active starter, salt, and flour using your hands for roughly 5 minutes.
• Drape a damp towel over the bowl and let it rest for an hour to allow the flour to fully hydrate in a process called autolyse.

Stretch and Fold

• Rather than traditional kneading, employ the stretch and fold method: grasp one side of the dough, stretch it upwards about 6 inches, then fold it back over itself. Rotate the bowl a quarter turn and repeat. Perform this action 3-4 times per round, then cover.
• Conduct the first 3 rounds of stretch and fold at 15-minute intervals.
• Perform the subsequent 3 rounds of stretch and fold at 30-minute intervals.

Bulk Fermentation

• Cover the dough with plastic wrap and leave it to bulk ferment in a warm area until it has doubled in size, which typically takes around 8 hours.

Shape and Refrigerate Overnight

• Form the dough into a tight ball by gently rotating it towards you on the countertop to create surface tension, which aids in achieving a lofty rise.
• Let the dough rest uncovered for 15-20 minutes to develop a slight skin, helping to prevent sticking to the lined basket.
• Turn the dough onto a floured surface and shape it.
• Place the shaped dough into a lightly floured banneton basket or a bowl lined with a tea towel.
• Cover with plastic wrap and proof in the refrigerator for 12-14 hours. Alternatively, proof in a warm spot for 2-4 hours. The refrigerated method not only allows the dough to be stored for up to a week but also makes it easier to carve decorative patterns on the surface.

Bake

• Preheat your oven to 500°F with a Dutch oven inside.
• Once the oven is ready, take the dough out of the fridge, place it on parchment paper, and score the top with a lame or razor. For scoring ideas, click here.
• Optionally, dust the top with flour to accentuate the scoring pattern.
• Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven.
• Bake covered for 20 minutes, then uncover and bake for an additional 20 minutes.
• Let the bread cool completely before slicing.