Step 1 of 21

Whisk starter and water together in a large bowl.

For this step

Starter 100 g

Water 375 g

Step 2 of 21

Add flour and salt.

For this step

Flour 500 g

Salt 10 g

Step 3 of 21

Mix to combine, forming a rough dough.

For this step

Starter 100 g

Water 375 g

Flour 500 g

Salt 10 g

Step 4 of 21

Cover with a damp towel and rest for 30 minutes.

Step timer

30:00

Step 5 of 21

Perform a series of stretch and folds on the dough.

Step 6 of 21

Rest the dough for 30 minutes.

Step timer

30:00

Step 7 of 21

Repeat the stretch and fold series.

Step 8 of 21

If time permits, repeat the series twice more for a total of 4 times in 2 hours.

Step 9 of 21

Cover the bowl with a damp towel or airtight lid.

Step 10 of 21

Let the dough rise at room temperature for 8 to 10 hours.

Step 11 of 21

Coax the dough onto a lightly floured surface.

Step 12 of 21

Shape it into a round by folding the top down to the center repeatedly.

Step 13 of 21

Rest the dough seam side up for 30 minutes.

Step timer

30:00

Step 14 of 21

Cover the dough and refrigerate for 1 hour.

Step timer

1:00:00

Step 15 of 21

Preheat oven to 550°F with a Dutch oven inside.

Step 16 of 21

Place parchment over the dough and invert the bowl to release the loaf onto the parchment.

Step 17 of 21

Score the dough with a knife or razor blade.

Step 18 of 21

Lower oven temperature to 450°F and bake covered for 30 minutes.

Step timer

30:00

Step 19 of 21

Remove lid, lower temperature to 400°F and bake for 10–15 minutes.

Step 20 of 21

If needed, lift loaf and bake directly on rack for last 5–10 minutes.

Step 21 of 21

Cool loaf on a wire rack for 1 hour before slicing.

Step timer

1:00:00