Feed Your Starter: Ensure your sourdough starter is active and bubbly (fed 4-12 hours before mixing).
Autolyse: Mix flour and water (hold back 50g water) in a bowl. Rest for 30 mins.
Add Starter & Salt: Dissolve salt in reserved water, then mix into dough with starter. Pinch to combine.
Stretch and fold dough every 30 mins (4x over 2 hrs).
Let ferment at room temp (70-75°F) for 8-12 hrs until doubled.
Shape: Turn dough onto floured surface, shape into a round or oval, and place in a floured banneton.
Final Proof: Cover and refrigerate for 1-3 hrs (or room temp for 1-2 hrs).
Preheat: Place Dutch oven in oven at 450°F (230°C) for 30 mins.
Transfer dough to parchment, slash the top.
Bake covered for 25 mins, then uncovered for 20 mins until deep golden.
Cool: Let rest on a wire rack for 1+ hour before slicing.
