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Ingredients:
100g active sourdough starter
375g warm water (80–85°F)
500g King Arthur bread flour
12g Celtic sea salt
Mix & Rest
Stir together the sourdough starter and warm water. Add the flour and mix until fully incorporated. Cover and let rest for 30 minutes.
Add Salt & Stretch/Folds
Add the salt to the dough and mix it in. Perform 4 sets of stretch and folds, one every 30 minutes.
Bulk Fermentation
Let the dough rest at room temperature until it doubles in size (approximately 4–6 hours).
Shape & Cold Proof
Shape the dough into a round or oval loaf. Place it into a floured banneton, cover, and refrigerate for 10–24 hours.
Bake
Preheat the oven to 475°F with a Dutch oven inside. Place the dough on parchment paper, score the top, and bake for 30 minutes covered. Then remove the lid and bake for another 15 minutes uncovered at 415°F.
Cool & Enjoy
Instructions:
Let the bread cool for at least 1 hour before slicing.