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125g active bubbly starter

12g salt

350g water

500g flour

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1. In a bowl combine water, starter and salt. Mix. Then add flour and mix just barely until there are no dry spots in the dough. (Don’t knead it)

2. Cover dough with a lid and let it sit at room temperature for 8-12 hrs or over night

3. Preheat Dutch oven in your oven to 450 for 30-60 mins. Put a baking sheet under Dutch oven to prevent over cooking bottom of bread.

4. Right after you preheat the oven, dump the dough out onto a lightly floured surface. Tuck, stretch, or roll the dough into a smooth ball. Pushing and pulling the dough in a circular motion helps get it into shape (as seen in video)

5. Transfer dough ball to a piece of parchment paper and cover with the bowl.

6. Let rest 1 hour

7. Remove bowl covering and lightly dust the top of dough with flour. Use a sharp knife or blade to score the dough so steam can escape.

8. Transfer parchment with dough to hot Dutch oven

9. Reduce heat to 400 and bake covered for 40 mins. Remove lid and bake another 3-5 mins to make crust golden

10. Remove bread from oven and put on a cooling rack. Let cool 1 hr before slicing into it. (Slicing while still warm will make it gummy)

Note: I never stretch and fold or refrigerate my dough. I feed my starter in the morning, let it sit on the counter all day. Mix up the bread ingredients before I go to bed. Let the dough sit on the counter in a covered bowl overnight. In the morning, while preheating my Dutch oven, I shape the dough, place it on parchment paper with a bowl over it for 1 hr, then bake 40 mins at 400 covered 3-4 mins uncovered. (I preheat the Dutch oven in a 450 degree oven and lower the temp to 400 when I place the dough in it to bake) Super simple. When I learned this method it changed my sour dough baking life. I also only feed my starter once a week and store it in the fridge.