Mix the Dough (9:00 AM)

In a large bowl, mix:

✅ 500g bread flour

✅ 100g active sourdough starter

✅ 325g warm water

✅ 3g instant yeast (if using)

Stir until a shaggy dough forms. Cover and let it rest for 30 minutes.

Add Salt & First Stretch and Fold (9:30 AM)

Sprinkle 7g salt over the dough.

Use your fingers to work the salt into the dough.

Perform the first stretch and fold: grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3-4 times.

Cover and let it rest for 30 minutes.

Bulk Fermentation & Stretch and Folds (10:00 AM - 12:00 PM)

Continue stretch and folds every 30 minutes (10:30 AM, 11:00 AM, 11:30 AM).

Let the dough ferment at room temperature (75-80°F) for about 3-4 hours total, or until it has risen about 50%.

Shape the Dough (12:30 PM)

Lightly flour a work surface and gently turn the dough out.

Shape into a round or oval loaf by pulling the edges toward the center, then flipping it over and tightening the surface.

Let it rest for 15 minutes.

Final Proof (1:00 PM - 2:30 PM)

Place the shaped dough into a floured banneton (or a bowl with a floured kitchen towel).

Cover and let it rise at room temperature for 1.5 hours, until puffy but not overproofed.

Pro Tip: If you gently poke the dough and it slowly springs back, it’s ready!

Preheat the Oven (2:00 PM)

Preheat your oven to 475°F (245°C) with a Dutch oven inside.

Let it heat for at least 30 minutes.

Score and Bake (2:30 PM)

Turn the dough onto parchment paper, score the top with a razor or sharp knife, and carefully place it into the hot Dutch oven.

Cover and bake for 20 minutes.

Uncover and bake for another 20-25 minutes, until deep golden brown.

Cool and Enjoy (3:15 PM)

Let the bread cool for at least 1 hour before slicing to allow the crumb to set.