Sourdough (Dutch Oven)

1. Feed your starter; stir the starter, discard half (or save for discard recipes), then feed with 100 grams of bread flour and 100 grams of room temperature filtered water (not RO reverse osmosis- see note 3), stir vigorously, cover loosely, and allow to rise in a warm location (70-75° F or 21-27° C) for 4-6 hours.
2. In a large ceramic or glass bowl (metal can react with the fermentation process) add 500 grams of flour, 9 grams of salt and stir to mix. 
3. Next add 150 grams of bubbly starter and 285 grams of room temperature filtered (not RO) water. See note 3.
4. Use a Danish dough whisk or wooden spoon to mix or “squelch” all of the ingredients together, just for a minute or so, it’s very dry, feel free to do this part by hand as well. Cover tightly with plastic wrap and allow to rest for 30 minutes. 
5. Now, grab two sides of the dough with your hands, stretch outward and then fold in on itself, turn a quarter turn and do the same thing; repeat about 4-5 times. This is called stretch and fold. Return to the bowl, cover and allow to rest on the counter overnight for baking the next day (or 6-8 hours) until it’s doubled. If needed, you can place it in the fridge in the morning if you don’t have time to bake it until later, this will keep it from overproofing. *If after assembling you realize you won't have time to back it for awhile, proof the sourdough (bulk fermentation) in the fridge in a well covered bowl or banneton for up to 48 hours.

The Next Day

1. Preheat Your Oven and Dutch Oven: Preheating your oven about an hour before baking to ensure it’s fully up to temperature. Set the oven to 475°F (245°C) for sea level or 500°F (260°C) for high altitudes. Place a 4-quart (or larger) lidded Dutch oven inside while it heats. Make sure the oven rack is in the lower third of the oven, with enough clearance for the pot. Do not put the rack on the bottom, your bread bottom will burn.
2. Prepare Your Dough: About 30 minutes into preheating your oven, it’s time to shape your dough. Gently remove the dough from the bowl, being careful to preserve the air bubbles. Use a firm rubber spatula or scraper to ease the dough onto a marble surface or a lightly floured piece of parchment paper. Avoid punching down the dough; keeping those bubbles intact is key to a light and airy loaf.
3. Shape Your Loaf: To shape, gently pull the outer thirds of the dough into the center. Turn the dough over, and use your hands to tuck and turn the bottom under as you shape it into a tight loaf. You can make a round loaf (boule) or an oval loaf (batard), depending on your preference.
4. Cover and Rest: Lightly dust the top of your loaf with flour, then cover it with the non-wet side of your plastic wrap or a clean tea towel. Let the dough rest for 30 minutes to relax and rise slightly—it won’t rise much during this step.
5. If you haven’t started preheating your oven and Dutch oven yet, now is the time to do so. A fully preheated oven is crucial for achieving the perfect crust.
6. Score the Loaf: Take off the plastic wrap or towel, and grab a sharp knife or a lame. A single deep slash down the middle works just fine, but if you’re feeling adventurous, go ahead and try some fun designs. You can get creative as you get confident!
7. Into the Oven It Goes: Use the parchment paper as a cradle to move your dough closer to the oven. Using an oven mitt, carefully remove the lid from your blazing-hot Dutch oven. Gently set the parchment and dough inside, replace the lid, and close the oven door. High five—you’re almost there!
8. Bake: Drop the oven temperature to 425°F (220°C) for sea level or 450°F (230°C) for high altitudes (above 3500 feet). Bake with the lid on for 20 minutes to let your loaf get that amazing initial rise and crust.
9. After 20 minutes, carefully remove the lid (remember the lid is hot!). Continue baking uncovered for another 20–25 minutes, until the loaf is golden brown, sounds hollow when tapped on the bottom, or hits an internal temp of 205–210°F (96–99°C). Remove from the Dutch oven (using the parchment paper sling) and cool on wire rack. 
10. Be Patient—Let It Cool: Ideally, let your bread cool on a wire rack for 4–6 hours before slicing. Why? Because bread keeps baking after it leaves the oven. Slice too soon, and you’ll have a gummy, sticky center. If that happens, no worries—just toast those slices in the toaster, and they’ll taste like pure heaven. If you just have to dive into your divine bread, allow it to cool for a minimum of an hour or longer before slicing.