How to Make Sourdough Bread

Combine the starter, flours, water, and salt in a large bowl. Mix until no dry flour remains, then cover and rest for 30 minutes (autolyse). Work steadily through this part of make sourdough bread, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Perform three sets of stretch-and-folds at 30-minute intervals, grabbing one edge of the dough, stretching it up, and folding it over itself. The dough will gain strength with each set. Work steadily through this part of make sourdough bread, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Cover and leave at room temperature for 4–6 hours until the dough has risen by roughly 50% and feels airy. In warm weather this may take less time. Work steadily through this part of make sourdough bread, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Turn the dough onto a lightly floured surface, shape into a round boule, and place seam-side up in a floured banneton or bowl lined with a tea towel. Cover and refrigerate overnight or prove at room temperature for 2–3 hours.

Preheat a Dutch oven or baking stone at 240°C for at least 30 minutes. Turn the dough out, score the top with a sharp blade, and bake covered for 20 minutes. Remove the lid and bake for a further 20–25 minutes until deeply golden. Cool completely before slicing.