1. Feed (Night Before)

In a clean jar, mix 25g starter, 75g flour, and 75g warm water. Stir until no dry flour remains. Cover loosely and let rest at room temperature for 8–12 hours. By morning, the starter should be doubled and bubbly.

2. Mix

In a large bowl, combine 100g ripe starter with 300g warm water. Stir until dispersed. Add 500g flour and 10g salt. Mix until a shaggy dough forms, then use your hands to bring it into a sticky ball. The dough will look rough — that’s perfect.

3. Rise (Bulk Fermentation)

Cover with plastic wrap and place in the oven with only the light on (about 80–85°F). Let rise 5–6 hours until doubled and puffy. When gently pressed, the dough should slowly spring back.

4. Shape

Lightly flour your counter and turn dough out smooth-side down. Fold top, bottom, left, and right edges toward the center. Repeat once more. Flip seam-side down and use cupped hands to rotate and tighten into a smooth ball.

5. Proof

Flour a bread basket generously. Place dough seam-side up. Cover and return to the oven (light on) for 2–3 hours until doubled and airy.

6. Prepare

Preheat oven to 450°F (do not preheat the Dutch oven). Turn dough onto parchment paper seam-side down. Score the top ½-inch deep with a sharp knife or bread lame.

7. Bake

Lift dough into Dutch oven using parchment. Cover with lid and reduce temperature to 425°F. Bake covered for 40 minutes. Remove lid and bake 5–10 minutes more until deep golden brown and hollow sounding.

8. Cool

Transfer to a cooling rack and cool at least 2 hours before slicing. Internal temperature should reach 190–205°F.