Do I have to use bread flour?
No, but it helps. Bread flour gives more structure and a taller loaf. If you only have all-purpose flour, use it. The loaf may spread a little more, but it will still be delicious. If your dough feels very slack, hold back 20 to 30 grams of water during mixing and add only if needed.
How do I know my starter is ready?
After feeding, it should double (or more) within about 4 to 8 hours at room temperature and look bubbly and domed. A mild, pleasantly tangy smell is good. Strong acetone smell usually means it is hungry. Feed it and give it time.
What “active starter” means here: recently fed and at peak (or just past peak). A common feed is 1:1:1 by weight (starter:water:flour), but any routine is fine as long as it reliably rises and looks lively.
My dough is sticky. Did I mess up?
Sticky is normal early on. Wet your hands for stretch and folds and use a bench scraper for shaping. As gluten develops, the dough becomes smoother and more elastic. If it is still soup-like after a couple rounds of folds, your flour may be lower protein or your kitchen may be warm. Next time, reduce water slightly.
What if I do not have a banneton?
Use a medium bowl lined with a clean kitchen towel dusted generously with rice flour (or a 50/50 mix of rice flour and all-purpose). Rice flour is clutch because it does not absorb water the same way and helps prevent sticking.
Why did my loaf turn out dense?
Most often: under-fermentation (not enough rise during bulk), starter not strong enough, or dough too cold. Let bulk fermentation continue until the dough looks puffier, jiggles slightly, and has visible bubbles along the sides. If your kitchen is cool, extend the time. If you can, aim for a dough temp around 74 to 78°F for a smoother, more predictable bulk.
Can I bake this without a Dutch oven?
Yes. Bake on a preheated baking stone or inverted sheet pan and add steam by placing a sturdy metal pan on the bottom rack. Pour in about 1 cup of boiling water when the bread goes in, then close the door quickly.
Safety note: steam is intense. Keep your face and hands back, and avoid glass pans (they can crack). Use an old metal tray you do not mind getting a little battle-scarred.
