1Mix active sourdough starter and water in a large bowl.
2Mix active sourdough starter and water in a large bowl.
3Mix active sourdough starter and water in a large bowl.
4Add salt and gently mix.
5Add salt and gently mix.
6Add salt and gently mix.
7Add in bread flour and mix until all of the flour is fully hydrated (3-5min).
8Add in bread flour and mix until all of the flour is fully hydrated (3-5min).
9Add in bread flour and mix until all of the flour is fully hydrated (3-5min).
10Rest covered with a damp dish towel for 1 hour.
11Rest covered with a damp dish towel for 1 hour.
12Rest covered with a damp dish towel for 1 hour.
13Stretch and fold the dough 4 times every 30 minutes over 2 hours.
14Stretch and fold the dough 4 times every 30 minutes over 2 hours.
15Stretch and fold the dough 4 times every 30 minutes over 2 hours.
16Cover the dough with a damp dish towel between every stretch and fold.
17Cover the dough with a damp dish towel between every stretch and fold.
18Cover the dough with a damp dish towel between every stretch and fold.
19After 2 hours of stretch and folds, rest dough for approximately 1 hour (you may need longer depending on the temperature of your home and how active your starter is).
20After 2 hours of stretch and folds, rest dough for approximately 1 hour (you may need longer depending on the temperature of your home and how active your starter is).
21After 2 hours of stretch and folds, rest dough for approximately 1 hour (you may need longer depending on the temperature of your home and how active your starter is).
22Flip dough out of your bowl on the counter.
23Flip dough out of your bowl on the counter.
24Flip dough out of your bowl on the counter.
25Divide your dough into two equal pieces.
26Divide your dough into two equal pieces.
27Divide your dough into two equal pieces.
28Shape dough pieces and place in a banneton covered in the fridge overnight.
29Shape dough pieces and place in a banneton covered in the fridge overnight.
30Shape dough pieces and place in a banneton covered in the fridge overnight.
31The next morning, preheat oven with a dutch oven inside at 450f° for 45min-1hour.
32The next morning, preheat oven with a dutch oven inside at 450f° for 45min-1hour.
33The next morning, preheat oven with a dutch oven inside at 450f° for 45min-1hour.
34Remove dough from the fridge and score.
35Remove dough from the fridge and score.
36Remove dough from the fridge and score.
37Place loaf in the preheated dutch oven with the lid on for 20 min.
38Place loaf in the preheated dutch oven with the lid on for 20 min.
39Place loaf in the preheated dutch oven with the lid on for 20 min.
40Remove the dutch oven lid.
41Remove the dutch oven lid.
42Remove the dutch oven lid.
43Turn oven down to 400f and bake the bread for an additional 10-20 min until golden brown.
44Turn oven down to 400f and bake the bread for an additional 10-20 min until golden brown.
45Turn oven down to 400f and bake the bread for an additional 10-20 min until golden brown.