In a large mixing bowl, combine flour, water, sourdough and salt.

Use a dough whisk or wooden spoon to mix until it forms a rough dough. Cover with plastic wrap and let it rest for 30 minutes.

Helpful hint: For better results, always use a kitchen scale for precise measurements.

Instead of traditional kneading,I like to use the stretch and fold method:

With wet hands, grab one side of the dough, stretch it up, and fold it over to the center.

Rotate the bowl 90 degrees and repeat. Do this 4 times to complete one set.

Perform 3 sets of stretch and folds every 45 minutes, covering the dough with a damp towel in between each set.

What to look for:

By the end of the third set, the dough should feel smoother, more elastic, and hold its shape better.

Allow the dough to rise at room temperature for 4-6 hours after the final set of stretch and folds. This is the bulk fermentation stage, where the dough develops flavor and structure.

How to know it’s ready: The dough should have risen significantly, with visible bubbles on the surface. When you gently press the dough with your finger, it should spring back slowly (this is known as the poke test).

Turn the dough onto a lightly floured surface. Use a bench scraper to gently shape it into a rectangle. Fold the top and bottom edges toward the center, then roll it tightly into a loaf shape.

Place the shaped dough into a lightly greased loaf pan or a proofing basket lined with parchment paper.

Cover the dough with plastic wrap or a damp towel and place it in the refrigerator overnight. This slow, cold fermentation enhances the flavor and gives better structure to the loaf.

The next day, preheat your oven to 475°F (245°C) Preheat your oven to 475°F (245°C) with your baking stone and cast iron skillet inside.

Invert the dough onto a baking peel dusted with flour, or a piece of parchment paper. Use a razor blade or sharp knife to score the top of the dough. This helps control how the bread expands during baking. Place it on the baking stone, and fill the cast iron skillet with boiling hot water. Optional: cover the loaf with an inverted roasting pan to trap the steam. Bake covered 20 minutes, then reduce the oven temperature to 425°F (220°C) and bake for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

Remove the loaf from the pan and let it cool on a wire rack for at least an hour. Cooling allows the crumb to set, giving you a soft, airy interior perfect for slicing.