📖 Instructions

1. 1. **Activate your starter:** Make sure your sourdough starter is bubbly and active. If it's not, feed it according to your usual routine. (I know, so many sourdoughs so many starter routines!), 2. **Mix the dough:** In a large bowl, combine the flour and water. Stir with a spatula or your hands until it just comes together - don't overmix yet! Let it rest for 30 minutes (autolyse). This helps develop the gluten, 3. **Add starter and salt:** Add the activated starter and salt to the autolysed dough. Mix until fully combined. (I used a rubber spatula, but my friend John prefers his hands!), 4. **Bulk fermentation:** Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until almost doubled in size. Perform a few stretch and folds during this time (every 30-45 minutes for the first 2 hours). Seriously, stretch and folds are kinda important here, 5. **Shape the dough:** Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. (I always shape mine into an oblong loaf, its easier!), 6. **Proof:** Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and let it proof in the refrigerator for 12-18 hours, This slow cold proof really develops the flavor, 7. **Preheat and bake:** Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. (Hot oven is important!), 8. **Bake:** Carefully remove the hot Dutch oven. Score the top of the dough with a lame (or a sharp knife). Place the dough into the Dutch oven, cover, and bake for 20 minutes. 9. **Uncover and bake:** Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C). If your crust is browning too quickly, tent it loosely with foil, 10. **Cool:** Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. (Patience is a virtue when making this bread!)