Mix the DoughIn a large mixing bowl, combine your unfed starter, warm water, flour, and salt. Use your hands or a sturdy spoon to mix until there are no dry spots. It will look a little shaggy — that’s fine! Cover the bowl with a plate, damp towel, or plastic wrap.

Rest at Room TemperatureLet the dough rest in a warm spot (around 75–78°F is ideal). Leave it undisturbed for 6 to 6.5 hours, depending on your kitchen’s warmth. During this time, the dough will rise, become smoother, and develop elasticity — all without touching it.

Shape the DoughOnce the dough has visibly expanded and feels pillowy, gently turn it out onto a lightly floured surface. Shape it into a round ball, being careful not to deflate it. You don’t need a lot of pressure here — just fold the edges in toward the center and flip it seam-side down.

Proof in a BannetonPlace the shaped dough into a floured banneton or a medium mixing bowl lined with a towel dusted in flour. Cover and let it rise again at room temperature for about 1 hour. You’ll see the dough relax and slightly expand.

Prep for BakingTurn the dough out onto a sheet of parchment paper. Use a sharp knife or bread lame to score the top — simple slashes or decorative patterns both work. Gently place the parchment with the dough into a cold Dutch oven.

Bake ColdPlace the covered Dutch oven into your cold oven. Set the temperature to 450°F and bake for 1 hour. This slow warm-up helps create great oven spring. After 60 minutes, remove the lid and bake for another 10 minutes to deepen the crust.

Cool and EnjoyRemove the loaf and place it on a cooling rack. Let it cool at least 1 hour before slicing. This helps finish the baking process inside and prevents gummy texture.