Start by adding your water and sourdough starter to the mixer bowl. Stir briefly, then add in the flour and salt. Mix gently until a rough dough forms. Let this rest for 30 minutes—this stage is called 'autolyse' and helps the flour absorb moisture.

After the rest, knead with the dough hook for 30–60 seconds. Then cover the bowl with a tea towel.

Every 20 minutes, repeat a short mix—do this 4 times in total. This replaces traditional hand stretch-and-folds. The dough will begin to look smoother and feel more elastic with each round.

After the final mix, transfer your dough to a large covered container and place it in the refrigerator. This stage, known as 'cold bulk fermentation,' slows everything down and builds flavor naturally. The dough can stay chilled for 24 to 48 hours, so it fits your schedule. No rush. No stress.

When you’re ready to bake, gently turn the cold dough onto a lightly floured surface. Divide and shape it into rounds or ovals, depending on your banneton size.

Dust the baskets with flour (you can also line them with tea towels if preferred) and place your shaped dough inside. Cover with a clean towel and let it proof at room temperature for about 1 hour.

Preheat your oven to 475°F. If using a Dutch oven, place it inside while the oven preheats to ensure it’s hot when the dough goes in.

Carefully flip your dough onto parchment paper, score it using a lame or razor, and place it into the Dutch oven or covered baking pan.

Bake covered for 20 minutes. Then remove the lid and bake for an additional 20–25 minutes, until the crust is deep golden brown.

To enhance the crust, toss a handful of ice cubes into an empty oven-safe pan on the bottom shelf during baking.