Sourdough bread with starter

1. Mix the dough. In a large bowl, whisk together the water and starter until the starter loosens and the water looks cloudy. Add the flour and mix until no dry flour remains. The dough will look shaggy. Cover and rest 30 minutes (this is a dough rest, sometimes called a fermentolyse).

   

2. Add salt and build strength. Sprinkle the salt (and honey, if using) over the dough. Pinch and fold it in until the dough feels more cohesive and you do not feel salt granules, about 2 minutes. Cover and rest 20 to 30 minutes.
3. Stretch and fold. Over the next 2 hours, do 3 to 4 sets of stretch-and-folds every 30 minutes. To do one set: wet your hand, grab one side of the dough, stretch it up, fold it over itself. Rotate the bowl and repeat 3 more times. By the last set, the dough should look smoother and hold its shape more confidently.

   

4. Bulk ferment. Let the dough rise at room temperature until it is puffier, gently domed, and shows bubbles along the sides. In a warm kitchen this is often 3 to 5 hours total from mixing. In a cooler kitchen it may take longer. You are looking for roughly a 50 to 75% rise, plus those airy edges and a slight jiggle when you move the bowl. (If you want the timing to match this recipe closely, aim for a dough temperature around 75 to 78°F.)
5. Pre-shape. Turn the dough onto a lightly floured counter. Gently shape it into a round by tucking edges underneath to create surface tension. Let it rest 15 to 20 minutes, uncovered, so it relaxes.

   

6. Final shape. Shape into a tight boule (round) or batard (oval). For a boule: flip the dough seam-side up, fold the bottom up, fold the sides in, then roll it up. Pinch to seal any open seam, then drag the dough gently toward you to tighten the surface without tearing it. Place seam-side up in a floured banneton or towel-lined bowl.
7. Cold proof. Cover and refrigerate 8 to 16 hours. This improves flavor and makes scoring easier.
8. Preheat the oven and Dutch oven. Place your Dutch oven with the lid inside the oven. Preheat to 500°F for at least 45 minutes so the pot is ripping hot.
9. Score. Cut a piece of parchment. Flip the dough onto the parchment so it is seam-side down. Dust lightly with flour if you want that classic bakery look. Score a 1/4 to 1/2 inch deep slash with a lame or sharp knife.

   

10. Bake covered. Carefully remove the hot Dutch oven. Lift the parchment and dough into the pot. Cover and bake 20 minutes at 500°F.
11. Bake uncovered. Reduce heat to 450°F, remove the lid, and bake 20 to 25 minutes more until deeply golden brown. If you have a thermometer, aim for about 205°F to 210°F in the center.
12. Cool completely. Transfer to a wire rack and cool at least 1 hour before slicing. I know. It is hard. But the crumb needs time to set.

    

Practical Tips and Variations

• Want a slightly softer crust? Bake uncovered for 15 to 20 minutes instead of 25, and cool under a clean towel for the first 10 minutes.
• More tangy flavor: Extend the cold proof closer to 16 hours, or bulk ferment a little longer at room temp until the dough is nicely airy (but still holding its shape).
• Whole wheat version: Use 400 g bread flour + 100 g whole wheat flour. Add an extra 10 to 20 g water if the dough feels stiff.
• Seeded loaf: Add 50 to 75 g mixed seeds (sesame, sunflower, flax) during the second fold. For extra crunch, roll the shaped loaf in seeds before the cold proof.
• If your kitchen runs cold: Give bulk fermentation more time or use slightly warmer water at mixing, around 80°F.