Ingredients

• 100g active sourdough starter (fed 4-8 hours prior)
• 375g water, room temperature
• 500g bread flour
• 10g salt
• Rice flour for dusting

Instructions

1. Mix dough: Combine starter and water in a large bowl. Add flour and mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
2. Add salt: Sprinkle salt over dough, add a splash of water, and pinch/fold until incorporated. Cover.
3. Stretch and fold: Every 30 minutes for the first 2-3 hours, perform a set of stretch and folds. Wet your hand, grab dough from one side, stretch up, and fold over. Rotate bowl and repeat 4 times.
4. Bulk fermentation: Let dough rise at room temperature for 8-10 hours (or until doubled). In warm weather, this may be faster.
5. Shape: Gently turn dough onto a lightly floured surface. Shape into a round by folding edges toward the center. Flip seam-side down and use your hands to create surface tension.
6. Final proof: Place shaped dough seam-side up in a floured banneton or bowl lined with a floured towel. Cover and refrigerate for 8-12 hours.
7. Preheat: Place a Dutch oven in your oven and preheat to 500°F (260°C) for 1 hour.
8. Score and bake: Carefully remove hot Dutch oven. Turn dough into it seam-side down. Score the top with a sharp blade. Cover and bake 20 minutes.
9. Remove lid, reduce temperature to 450°F (230°C), and bake 20-25 minutes more until deep golden brown.
10. Cool on a wire rack for at least 1 hour before slicing.