1-Start: Start by getting your sourdough starter ready the day before so it’s bubbly and active. This sets the stage for a great rise and flavor in your bread.

2-Mix: First, mix the starter with warm water in a large bowl. Add the bread flour and salt to form a rough dough, then cover it and let it rest for 30 minutes. This rest, called autolyse, helps the flour absorb water and makes the dough easier to work with.

3-The Mixing and Folding Process: Next, do a series of stretches and folds. Pull a corner of the dough into the center and repeat 4 to 5 times, then let it rest for another 30 minutes. Keep this up for up to four rounds over two hours to build strength in the dough.

4-Ferment: After that, cover the bowl and let the dough bulk ferment at room temperature. It should grow by about 50 percent, which takes 6 to 10 hours based on your kitchen’s warmth and how strong your starter is. Using a straight-sided container makes it easy to see this change.

5-Shaping and Baking: Once fermented, turn the dough out onto a floured surface and shape it into a round. Let it rest seam side up for 20 to 40 minutes. Then shape it again and put it in a proofing bowl lined with a towel, cover it, and chill in the fridge for 12 to 48 hours. This cold proofing step, ideally at least 24 hours, gives you a lighter crumb and better taste. For more on proofing techniques, check our guide to sourdough tips.

6-Bake: When you’re ready to bake, preheat your oven to 550 degrees Fahrenheit with a Dutch oven inside. Take the dough from the fridge, put it on parchment paper, and score the top. Bake it covered at 450 degrees for 30 minutes, then uncover and bake at 400 degrees for another 10 to 15 minutes. If you want an extra crispy crust, leave it on the oven rack for 5 to 10 more minutes. Let it cool on a wire rack for at least one hour before slicing to get the best texture. The total time is about 18 hours and 45 minutes, with just 25 to 30 minutes of hands-on work.