It’s best to start in the afternoon or early evening. This gives the dough enough time to ferment overnight.

In a large bowl, dissolve your sourdough starter into the water. Stir it gently until the starter is mostly combined, and then add the flour and salt. Don’t worry about kneading—just mix until a rough dough forms. Cover your bowl with a damp kitchen towel and let it rest for 30 minutes.

This rest period, known as “autolyse,” allows the flour to hydrate and makes the dough easier to work with later.

After the dough has rested, it’s time to strengthen it without overworking. Sourdough doesn’t require traditional kneading. Instead, we use a technique called “stretch and fold.”

Here’s how:

Grab one side of the dough, gently stretch it upwards, and fold it over onto itself.

Rotate the bowl and repeat on all sides—usually four or five folds per session.

Once you’ve done this, cover the dough again and let it rest for another 30 minutes. Repeat the stretch and fold process 2-3 more times over the next 2 hours. This builds structure in the dough while keeping things light and airy.

Now, let the dough do the work. Cover the bowl and let it ferment overnight at room temperature for 8-12 hours. During this time, the dough will rise and become bubbly and puffy.

This is called bulk fermentation, and it’s the key to sourdough’s signature flavor and texture. When you wake up in the morning, you’ll be greeted by a beautifully risen dough that’s ready to shape.

Tip: The longer the fermentation, the tangier the sourdough. If you prefer a milder flavor, aim for a shorter fermentation time—closer to 8 hours.

Here’s where you need to be gentle. You’ve worked hard to create air pockets in the dough, and now it’s important not to deflate them.

Lightly flour your work surface and turn the dough out onto it. Gently fold it into a rectangle.

Bring the top edge of the dough down toward the center, then fold the bottom up over the top (like folding a letter). If needed, you can fold in the sides as well.

Flip the dough seam-side down, and gently shape it into a round by cupping your hands around the dough and rotating it in a circular motion.

The goal here is to create surface tension on the top of the dough, which helps it hold its shape during baking. Place your shaped dough into a floured proofing basket or a bowl lined with a floured towel for the final rise.

Let the dough rest for another 2-4 hours. You’ll know it’s ready when it looks slightly puffed and doesn’t spring back immediately when gently pressed.

While the dough is proofing, preheat your oven to 450°F (232°C) with a Dutch oven inside. Let it heat up for at least 30 minutes.

Tip: If you want to slow things down, you can place the shaped dough in the fridge for a “cold proof.” This makes the dough easier to score and enhances the flavor.

Once your oven is preheated and the dough has finished its final proof, it’s time to bake. Carefully turn the dough out of its proofing basket onto a piece of parchment paper (or directly into your Dutch oven).

Now for the fun part—scoring! Use a sharp knife or a lame to make a few quick slashes on the top of the dough. Scoring helps the bread expand as it bakes and creates that beautiful rustic look. You can keep it simple with a single slash or get creative with patterns like an “X” or decorative leaves.

Place the dough into the hot Dutch oven, cover it, and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.

The hardest part? Letting the bread cool before slicing into it! Once out of the oven, transfer your loaf to a wire rack and allow it to cool for at least an hour. Cutting into it too soon can cause the bread to be gummy inside, so patience is key.