Step 1: Mix the Dough

Combine sourdough starter, water, and flour in a large mixing bowl. Mix until you achieve a sticky, shaggy dough. Cover and rest for 30 minutes (autolyse step).

Step 2: Add Salt

Sprinkle salt over the dough and knead gently until incorporated. The dough should feel smoother.

Step 3: Stretch and Fold

Every 30 minutes for 3–4 hours, stretch one side of the dough, fold it over, and rotate the bowl. Repeat for all four sides. This technique builds dough strength.

Step 4: Bulk Fermentation

Cover the dough with a damp towel and let it rise in a warm spot for 6–8 hours until it doubles in size.

Step 5: Shape the Dough

Transfer the dough to a floured surface, shape it into a loaf, and place it seam-side up in a proofing basket. Cover and let it proof for 1–2 hours or refrigerate overnight for better flavor.

Step 6: Bake Like a Pro

Preheat the oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough to parchment paper, score the top, and bake:

20 minutes with the lid on.

20–25 minutes uncovered until golden brown.