Tool

• Mixing bowl

• Colander or shallow bowl

• Kitchen towel

• Dutch oven

• Sharp knife or bread lame

Ingredients

• 310g warm filtered water (90°F)

• 120g active starter

• 500g bread flour

• 16g fine sea salt

Direction

Make the Dough

1. In a large bowl, whisk together the water and starter until mostly combined.

2. Add the flour and salt. Mix by hand or with a spatula until shaggy and no dry flour remains.

3. Cover with a damp towel or plastic wrap and rest 1 hour.

Stretch and Fold

1. Wet your fingers. Slide your hand under one edge of the dough, lift, stretch upward, and fold over the center.

2. Rotate the bowl 90° and repeat until you’ve made 4 folds.

3. Cover and rest 20 minutes.

4. Repeat the stretch‑and‑fold sequence once more.

5. Optional: Repeat 1–2 additional rounds for stronger gluten and a chewier loaf.

Bulk Rise

1. Shape the dough into a ball. Clean the bowl if needed, return dough, and cover.

2. Let rise until puffed, 6–12 hours at 68–75°F.

3. Test readiness: Flour your finger and poke the dough.

   • Springs back mostly → ready

   • Holds indentation → needs more time

   • Very soft/deflated → over‑proofed but still bakeable

Shape the Dough

1. Wet hands and lift dough from the bowl, letting it drape over your hands. Place on the counter.

2. Lightly flour the top and flip the dough so the floured side is down.

3. Pinch all edges toward the center like a bundle.

4. Flip seam‑side down. Cup your hands around the dough and pull toward you to tighten. Rotate and repeat until a tight ball forms.

5. Dust lightly with flour.

6. Line a bowl or colander with a smooth kitchen towel and flour generously.

7. Place dough seam‑side up in the towel. Cover and rise 30 minutes.

8. Chill in the refrigerator while the oven preheats (at least 1 hour).

Bake

1. Place a Dutch oven with lid inside the oven and preheat to 500°F for 1 hour.

2. Remove dough from fridge. Flour lightly.

3. Place parchment over the dough, then a baking sheet on top. Invert. Remove bowl and towel.

4. Score the loaf with a sharp knife or bread lame.

5. Carefully place dough (with parchment) into the hot Dutch oven. Cover.

6. Bake 20 minutes, then reduce oven to 450°F.

7. Remove lid and bake 20 minutes more, until deep golden or internal temp reaches 195–205°F.

8. Lift loaf out and cool completely on a wire rack before slicing.

Notes

• Active starter: Use when bubbly, doubled, and just beginning to fall — the “hungry” stage.

• Bulk rise time: Warm environment = faster; cool environment = slower. Adjust based on your baking schedule.

• Cold fermentation: Refrigerate shaped dough up to 36 hours for deeper sour flavor.

• Rice flour dusting: Doesn’t burn at high temps and gives a clean, pretty crust.

• Dutch oven choice: Non‑enamel cast iron is ideal. Enamel may discolor at high heat.

• Cooling: Slice only when fully cooled to avoid gumminess and preserve texture.

Nutrition

Calories: 1914 • Carbs: 386g • Protein: 63g • Fat: 9g • Saturated Fat: 1g • Polyunsaturated Fat: 4g • Monounsaturated Fat: 1g • Sodium: 6229mg • Potassium: 501mg • Fiber: 13g • Sugar: 2g • Vitamin A: 10IU • Vitamin C: 0mg • Calcium: 88mg • Iron: 5mg