***Recipe is modified from Farmhouse on the Boone “How to Bake Sourdough Bread in a Dutch Oven”. Estimated time’s are just a guide.

8:00AM — Feed a starter and let rise (4-8 hours).

12:00PM — Once your starter is ready; mix together warm water and flour. Let rest (autolyse) for 30 minutes.

12:30PM — Add sourdough starter and dimple the all over with a wet hand. Sprinkle salt, and mix everything together well with hands for about 5 minutes. Cover with a damp kitchen towel or plastic wrap and let rest for 30 minutes.

1:00PM — 6 rounds of stretch & folds. First 3 rounds – every 15 minutes. Last 3 rounds – every 30 minutes.

After stretch & folds; cover and allow the dough to bulk-ferment until doubled in size (there should be bubbles on the surface of your dough) - approx. 5-7 hours.

8:00PM — Place your dough on a floured surface. Shape into a ball and tight surface tension.

Leave the dough ball out uncovered for 20 minutes so it can develop a skin.

8:30PM — Turn the dough ball over and shape again by folding the two sides over to meet in the middle, and then the other two sides. Flour a towel in a banneton bowl and transfer the dough seam side up (smooth side down).

Cover with plastic wrap and proof for 12 to 15 hours in the refrigerator.

NEXT DAY 8:00AM — Preheat cast iron dutch oven to 450 F degrees for 1 hour.

9:00AM — Just before the hour is up, remove dough from the fridge and turn out on to parchment paper. Dust with a little flour and score the dough.

Transfer the dough and the parchment paper to the dutch oven. (Optional - Add rice to the bottom of the dutch oven so the bottom of the bread doesn't burn).

With lid on, bake for 30 minutes at 450 F.

Remove the lid and bake an additional 10-12 minutes or until browned. Internal temp should be between 205-210 F.

Brush on some olive oil to soften the crust and allow to completely cool before cutting or storing (4 hours).