Crusty Sourdough Bread Loaf

1. Mix the dough. In a large bowl, whisk 375 g warm water with 100 g active starter until the starter mostly dissolves. Add 500 g flour and mix until no dry flour remains. The dough will look shaggy and slightly rude. Cover and rest 20 to 30 minutes.
2. Add salt. Sprinkle 10 g salt over the dough. Pinch and fold it through until incorporated. If the dough feels extremely stiff, add a splash of water (up to 25 g) while pinching to help it absorb.
3. Bulk fermentation with folds. Cover and keep at warm room temperature (ideally 72°F to 78°F). Over the next 2 hours, perform 3 to 4 sets of stretch and folds every 30 minutes (wet your hands, lift one side, stretch gently, fold over, rotate bowl and repeat 4 times). Then let the dough continue fermenting until it has risen about 40% to 60%, looks aerated, and jiggles when you shake the bowl. Total bulk time is usually 4 to 6 hours depending on starter strength and kitchen temp.
4. Pre-shape. Turn the dough onto a lightly floured counter. Gently tuck and round it into a loose ball. Let it rest, uncovered, 15 to 20 minutes. This rest makes final shaping easier and less fighty.
5. Final shape. Shape into a boule: flip the dough seam-side up, gently stretch into a round, then fold edges toward center, building tension. Flip seam-side down and use your hands to pull the dough toward you to tighten the surface. You want a taut skin without tearing.
6. Cold proof. Dust a banneton or towel-lined bowl generously with rice flour. Place the dough seam-side up. Cover and refrigerate 12 to 16 hours.
7. Preheat. Place your Dutch oven with lid in the oven and preheat to 500°F (260°C) for 45 to 60 minutes. This is not the time to get impatient. Hot pot equals big spring.
8. Score. Cut a piece of parchment. Remove dough from fridge, invert onto parchment so it is seam-side down. Dust off excess flour. Score a deep slash (about 1/4 to 1/2 inch) at a slight angle. This is the loaf’s planned expansion route.
9. Bake covered. Carefully lower the parchment and dough into the hot Dutch oven. Cover with lid. Bake at 500°F for 20 minutes.
10. Bake uncovered. Reduce oven to 450°F (232°C), remove the lid, and bake 20 to 25 minutes more until deeply browned. If you like a bold crust, push closer to 25 minutes.
11. Cool completely. Transfer bread to a wire rack and cool for at least 1 hour before slicing. Cutting too early can make the crumb gummy. I know. It is hard. Go do something else while it crackles at you.

Baker’s cues (quick checks)

• Bulk fermentation is done when: the dough is puffier, shows bubbles along the sides, and has a gentle wobble.
• Poke test for room-temp proofing (if not cold proofing): a floured finger poke springs back slowly and leaves a slight dent.
• Doneness: crust is deep golden brown and the loaf sounds hollow when tapped. Internal temp is typically 205°F to 210°F (96°C to 99°C) if you use a thermometer.