Approximately 4-12 hours prior to beginning your bread, feed your sourdough starter to ensure it is lively, bubbly, and nearing its peak activity.

In a large mixing bowl, blend the water, active starter, salt, and flour using your hands for roughly 5 minutes.

Drape a damp towel over the bowl and let it rest for an hour to allow the flour to fully hydrate in a process called autolyse.

Rather than traditional kneading, employ the stretch and fold method: grasp one side of the dough, stretch it upwards about 6 inches, then fold it back over itself. Rotate the bowl a quarter turn and repeat. Perform this action 3-4 times per round, then cover.

Conduct the first 3 rounds of stretch and fold at 15-minute intervals.

Perform the subsequent 3 rounds of stretch and fold at 30-minute intervals.

Cover the dough with plastic wrap and leave it to bulk ferment in a warm area until it has doubled in size, which typically takes around 8 hours.

Form the dough into a tight ball by gently rotating it towards you on the countertop to create surface tension, which aids in achieving a lofty rise.

Let the dough rest uncovered for 15-20 minutes to develop a slight skin, helping to prevent sticking to the lined basket.

Turn the dough onto a floured surface and shape it.

Place the shaped dough into a lightly floured banneton basket or a bowl lined with a tea towel.

Cover with plastic wrap and proof in the refrigerator for 12-14 hours. Alternatively, proof in a warm spot for 2-4 hours. The refrigerated method not only allows the dough to be stored for up to a week but also makes it easier to carve decorative patterns on the surface.

Preheat your oven to 500°F with a Dutch oven inside.

Once the oven is ready, take the dough out of the fridge, place it on parchment paper, and score the top with a lame or razor. For scoring ideas, click here.

Optionally, dust the top with flour to accentuate the scoring pattern.

Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven.

Bake covered for 20 minutes, then uncover and bake for an additional 20 minutes.

Let the bread cool completely before slicing.