Ingredients:

  • 1 cup (225g) active sourdough starter
  • 1 1/3 cups (315ml) warm water
  • 4 cups (500g) bread flour
  • 2 tsp (12g) fine sea salt

Instructions:

  1. Combine 1 1/3 cups (315ml) warm water and 1 cup (225g) active sourdough starter in a bowl. Whisk until the starter is mostly dissolved Note: This ensures even fermentation.
  2. Stir in 4 cups (500g) bread flour and 2 tsp (12g) fine sea salt. Mix until a shaggy mass forms and no dry flour remains.
  3. Cover with a damp cloth and let rest for 30 minutes. Wait until the dough feels slightly smoother to the touch.
  4. Perform 3 sets of stretch and folds every 30 minutes. Reach under one side, pull it up, and fold it over. Rotate and repeat 4 times per set.
  5. Let the dough rise in a warm spot (75°F–85°F). Wait until it has grown by about 50% in size.
  6. Gently turn the dough onto a floured surface. Fold the edges toward the center to create tension and rotate into a tight boule.
  7. Place the boule on parchment paper, cover, and let proof for 2–3 hours. The dough should feel airy and spring back slowly when poked.
  8. Preheat your Dutch oven in the oven. Score the top of the loaf with a blade.
  9. Bake for 45 minutes until the crust is deep golden brown and sounds hollow when tapped.