The dough should have increased in size by 50%

The dough looks light, and jiggles when shaken.

The dough should easily pull away from the bowl.

There should be visible bubbles in the dough.

The dough doesn’t tear when you do a windowpane test.

With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!

Tilt the bowl and leave gravity to do the work to move the dough on the counter.

Shape the dough by doing another round of stretch and folds until you have gone full circle.

With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Lightly dust the top with some flour.

Let it rest for 30 minutes.

While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel.

Dust the banneton or the tea towel with flour to prevent sticking.

After 30 minutes of rest, flip the dough, with the floured side down.

Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough.

Flip the dough over again, seam side down. Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear.

With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with cling wrap or a shower cap.

Place your proofing basket in the fridge for cold proof for 8-72 hours! Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread. But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise.

Remove sourdough from the fridge.

Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.

Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.

With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!

Grab the corners of the parchment paper and place it into your COLD Dutch Oven.

With its lid on, place your Dutch Oven on a cookie sheet - this helps prevent the bottom of your loaf from burning and getting too hard. Slide the cookie sheet and Dutch Oven into the COLD oven and preheat it to 450 degrees. Bake for 50 minutes, this includes the preheat time.