Ready to make the kind of sourdough bread that’ll have your neighbors “just happening” to walk by at the exact moment it comes out of the oven? Here’s everything you need to make the magic—without losing your mind (or your starter).
0 Mix the ingredients until there is no more dry flour in the bowl and you have a shaggy dough.
1 Cover and let sit in a warm place for 1 hour.
2 Stretch and fold the dough, making 4 quarter turns in total.
3 Cover and let rest for 30 minutes.
4 Repeat 3 more times, waiting 30 minutes between each. You will have stretched and folded the dough a total of 4 times.
5 After the last stretch and fold place the dough in a large bowl lined with a floured cloth or a banneton. Cover and refrigerate overnight - 6 -8 hours.
6 Next morning pop the bowl in the freezer for about 15-20 minutes.
7 Place the dough in your cloche or dutch oven, removing the towel and plastic wrap.
8 Score with a bread lame, a sharp razor blade, or the sharpest knife you have.
9 Preheat the oven to 475F.
10 Cover the dough with the cover and bake for 30 minutes.
11 Remove the cover, reduce the temperature to 425F, and bake 15 minutes more, or until the interior registers 200-205F on an instant read thermometer.
12 Remove from the oven and let cool before slicing.
