Sourdough Bread

Whisk the active sourdough starter and warm water in a large bowl until the starter is mostly dissolved.

Add the bread flour and salt, then mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains.

Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse).

Perform a series of 'stretch and folds' by grabbing the edge of the dough, pulling it up, and folding it over the center. Rotate the bowl and repeat 4 times. Repeat this process every 30 minutes for 2 hours (4 sets total).

Cover the bowl and let the dough rise at room temperature (70°F/21°C) for 6 to 10 hours, or until it has increased in volume by about 50% and looks bubbly.

Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to create a round ball. Flip it over and use your hands to create tension by pulling the dough toward you.

Place the dough upside down into a floured proofing basket (banneton). Cover and let it rise in the refrigerator for 12 to 15 hours for a slow cold ferment.

Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes.

Carefully flip the dough onto a piece of parchment paper. Score the top with a sharp blade or lame to allow for expansion.

Place the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

Remove the lid and bake for an additional 20 to 25 minutes until the crust is deep golden brown.

Let the bread cool completely on a wire rack for at least 2 hours before slicing.