Basic Sourdough Loaf

Add the starter to the warm filtered water and whisk until fully mixed.

Add the flour and salt and whisk until a rough, shaggy dough forms.

Cover with plastic wrap or a damp cloth and let rest for 60 minutes.

Perform the first stretch and fold.

Cover and let rest for 30 minutes.

Repeat the stretch and fold and 30-minute rest until 4 rounds are complete.

Cover the dough and let it rest at room temperature for bulk fermentation.

Once the dough has doubled in size (usually about 6 hours), bulk fermentation is complete.

Turn the dough out onto a lightly floured, clean surface and shape into a loaf: stretch the dough into a square, fold one third of the dough inward, then fold the opposite third over that. Roll the dough into a ball, using push/pulls until a tight loaf forms.

Use a bench scraper to pick up the dough, flip it over, and place it into a banneton basket.

Pinch a seam into the dough with your fingers, cover, and refrigerate for 12-24 hours for a cold proof.

Once the cold proof is complete, preheat the oven to 450°F with a large Dutch oven inside.

Once preheated, remove the Dutch oven. Remove the dough from the refrigerator and flip it onto parchment paper.

Use a scoring blade to make an expansion score and any decorative scoring you'd like.

Place the dough and parchment into the preheated Dutch oven, cover with the lid, and bake for 20-30 minutes.

Remove the lid, reduce the oven to 425°F, and bake uncovered for another 15-30 minutes, or until the loaf is golden brown.