• ▢
  Feed your sourdough starter. Mix equal parts (by weight) of flour and water into your starter and let it sit at room temperature until it's bubbly and active (about 4-6 hours).
• ▢
  Autolyse by combining the water and flour. Let it sit for 30-60 minutes.
  333 g water, 490 g bread flour
• ▢
  Add the active starter to the autolysed dough along with the salt and mix using the stretch and fold method. Rest for 30 minutes.
  150 g active sourdough starter, 10 g salt
• ▢
  Continue with stretch and folds every 30 minutes for 2 hours.
• ▢
  Let the dough rest, covered, at room temperature. Allow the dough to bulk ferment until it has risen about 50-75%.
• ▢
  Turn the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 10-15 minutes.
• ▢
  Perform the final shaping and place the dough into a proofing basket, seam side up. Cover and refrigerate for overnight cold proof (at least 8 hours).
• ▢
  Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside. Take the dough out of the refrigerator. Score the top of the dough with a sharp knife or bread lame. Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover with the lid if using a Dutch oven.

Bake the bread:

• ▢
  First 20 minutes: Bake with the lid on (if using a Dutch oven).
• ▢
  Next 20-25 minutes: Remove the lid and continue baking until the crust is deeply golden and the internal temperature reaches 200-210°F (93-99°C).
• ▢
  Remove the bread from the oven and let it cool completely on a wire rack before slicing.
• ▢
  Enjoy your freshly baked sourdough bread on the day it's made for optimal taste and texture.