Make sure your sourdough starter is active and bubbly before beginning. Feed it several hours earlier if needed. A healthy starter helps create good rise, beautiful texture, and the classic sourdough flavor everyone loves.

Place the bread flour into a large mixing bowl. Add the active sourdough starter and warm water. Stir everything together until no dry flour remains. The dough will look rough and sticky at this stage.

Cover the bowl with a clean towel and let the dough rest for thirty minutes. This resting period allows the flour to absorb moisture fully. The dough becomes easier to handle and develops better structure.

Sprinkle the salt evenly over the dough. Gently mix until the salt is fully incorporated. The dough may feel slippery at first. Continue folding until everything combines into a smooth mixture.

Lift one side of the dough and fold it toward the center. Rotate the bowl and repeat several times. This process strengthens the dough naturally without heavy kneading while improving texture and rise.

Repeat the stretch-and-fold process every thirty minutes for about two hours. Each round builds strength inside the dough. You will notice the dough becoming smoother, more elastic, and easier to shape.

Cover the bowl and leave the dough at room temperature for several hours. The dough should increase in size noticeably. Small bubbles will appear throughout, showing that fermentation is working properly.

Transfer the dough onto a lightly floured surface. Shape it into a round loaf carefully without pressing out all the air. Creating surface tension helps the bread keep its shape during baking.

Place the shaped dough into a floured proofing basket. Cover it and refrigerate overnight. Slow proofing develops deeper flavor and improves the texture of the finished sourdough bread significantly.

The next day, place a Dutch oven inside your oven. Preheat to 450°F (230°C). A hot baking environment helps create the crisp crust and beautiful oven spring sourdough is known for.

Carefully remove the dough from the basket onto parchment paper. Use a sharp blade to score the top. Scoring controls expansion during baking and gives the loaf its classic artisan appearance.

Place the dough into the hot Dutch oven and cover with the lid. Bake for thirty minutes. Remove the lid and bake another fifteen minutes until the crust becomes deeply golden brown.

Transfer the bread onto a cooling rack immediately after baking. Allow it to cool completely before slicing. This step helps the crumb set properly and prevents a gummy texture inside.