• Step 0: Make a sourdough Starter. Learn how with my step-by-step process.

Step 1: Feed your Starter

• Feed your starter 4-8 hours before. The thing with sourdough is it's an art and a science. Your home environment and temperature is going to dictate so much about your timeline when it comes to how long it takes your starter to become ripe or for your bread to rise in the bulk ferment phase. It will take time for you to really learn your timelines.

Step 2: prepare the dough

• Prepare the Dough: In a large bowl, combine the sourdough starter, flour, water, and salt. Mix until a shaggy dough forms.
• Rest the Dough: Let the dough rest for 30 minutes to fully absorbed the water
• Stretch and folds: Starting with wet hands, gather a portion of the dough, stretch it upwards and then fold it over itself. Turn the bowl 1/4 turn and repeat four times every 30 mins or so.

Step 3: Bulk Ferment (1st rise) & Shape

• Bulk Rise: Cover the bowl with a wet tea towel and allow it to rise on the counter for 8 to 12 hours. Again this is going to depend heavily on your home environment and weather. If it is warmer it will shorten this timeline, colder will take longer.
• Please note: This recipe will yield a stiffer, less hydrated dough which is less susceptible to over-proofing. But keep in mind your recipe, if it is a softer/less hydrated dough, it will be more susceptible to over-proofing and you may want to adjust the bulk ferment time accordingly.
• Shape the Bread: Once your bulk ferment (1st rise) is complete you are going to shape the dough and prepare it for the cold ferment.
• Lightly flour your work surface and turn out the dough.
• Flatten the dough into a rectangle and roll up onto itself to form a log. Then roll up the log again so it forms a ball.
• Gently pull the ball of dough towards you a few times - you are trying to create more surface tension across the top of the loaf. This will increase oven spring (a good rise)
• Place the dough into a banneton or bowl lined with a tea towel that has been sprinkled with rice flour. Place into a plastic bag.

Step 4. Cold ferment (2nd rise)

• Cold fermentation (2nd rise): Once shaped, you can place the dough in the refrigerator to cold ferment for 12-15 hours or up to 4 days. Alternatively you can let it rise 3-4 hours on the counter if you are in a rush. I prefer the cold ferment because that is where you really develop the sourdough flavor. I like to pre make a few loaves and leave them in the fridge until I’m ready to bake.

Step 5: Bake the bread

• Preheat oven: Place a large Dutch oven into your oven, and preheat it to 475F for one hour. When you place your bread in the oven, you will reduce it down to 400F to bake.
• Score the Bread: Remove the bread from the banneton or bowl and place onto a piece of parchment paper. Using a sharp knife or lame score of the dough. This allows for a good rise in the oven. I like to do this just before placing it into the oven.
• Bake the Bread: Be sure to reduce your oven temperature to 400F. Place the dough into the Dutch oven, cover, and bake for 30 minutes. Next, uncover and bake for another 30 minutes. your bread is done when it is golden brown, and sounds hollow when tapped.