Mix starter and water
Mix the active sourdough starter with the warm water. Add the bread flour and mix until no dry flour remains. Cover and rest 30 minutes.
Time: 30 minAdd salt + first stretch-and-fold
After the 30-minute rest, add the salt by pinching it through the dough, then complete Stretch & Fold 1.
Complete the remaining folds
Rest 30 minutes, then complete Stretch & Fold 2. Repeat at 30-minute intervals for Folds 3 and 4.
Time: 90 minBulk ferment
Continue bulk fermentation until the dough is puffy, gently jiggly and about 50–75% larger.
Pre-shape and shape
Pre-shape if needed, rest 15–20 minutes, then shape into a tight loaf without tearing the surface.
Time: 15–20 minCold proof
Place seam-side up in a well-floured banneton, cover and refrigerate for 8–16 hours.
Time: 8–16 hrPreheat
Preheat a Dutch oven at 475°F / 246°C for 45 minutes. Keep the loaf cold until the oven is ready.
Time: 45 minScore
Turn the cold loaf onto parchment or a bread sling and score the top.
Bake
Bake covered for 20 minutes. Reduce the oven to 450°F / 232°C, uncover, and bake another 20–25 minutes until deeply browned and 208–210°F internally.
Time: 20–25 minCool
Cool on a rack for at least 2 hours before slicing.
Time: 2 hr