Start the sourdough process before 9 am for the best results. Check the notes section for helpful tips.

In a large bowl, mix the sourdough starter, flour, salt, and water together until a uniform dough forms.

Knead the ingredients to create a smooth dough ball.

Mist your countertop with water. Wet your hands and the top of the dough ball using a spray bottle. Turn the dough out onto the wet counter surface.

Scrape out the bowl and rinse it thoroughly, leaving it wet.

Stretch and fold the dough by bringing the top over the bottom, the sides over each other, and the bottom over the top. Return the dough to the bowl, seam side down, and let it rest for 30 minutes.

Repeat the misting, turning, scraping, and folding process two more times, letting the dough rest for 2 hours each time after folding.

Clean and dry your countertop, then sprinkle flour on it. Flip the dough seam side up and gently stretch and fold it again.

Shape the dough into a nice circular shape and cover it with a tea towel. Let it rest for 1 hour.

Dust the dough with flour, then flip it seam side up. Stretch and fold it again, shape it, and place it seam side down in a proofing basket or a towel-lined bowl.

Cover the basket and refrigerate overnight for 8-12 hours.

The next day, preheat your Dutch oven along with the lid in the oven at 450°F (230°C).

Once heated, carefully remove the Dutch oven and set the lid aside.

Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper, seam side down.

Score the top of the dough with a sharp knife or scoring tool.

Lift the dough using the parchment paper corners and place it into the Dutch oven. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 20-30 minutes until the crust is golden brown.

Remove the loaf from the Dutch oven and let it cool for at least 1 hour before slicing.