Morning – Feed the Starter

Begin your day by feeding your sourdough starter. This simply means discarding some of the old starter and refreshing it with equal parts flour and water. Let it sit at room temperature, uncovered or loosely covered, until it becomes bubbly and active. This can take 6 to 12 hours depending on how warm your kitchen is. You’ll know it’s ready when it doubles in size and smells pleasantly tangy.

If your starter is kept in the fridge, make sure to give it a feeding at least 1–2 times before baking day to reactivate it.

Evening – Mix the Dough

Once your starter is active, it’s time to mix the dough. In a large bowl, combine:

• 100g of your bubbly starter

• 350g warm water

• 500g flour

• 10g salt

Use a spoon or your hands to mix until no dry flour remains. Don’t worry about kneading or achieving a smooth dough — it will be shaggy and slightly sticky, and that’s perfectly fine. The gluten will develop naturally during the overnight rest.

Cover the bowl with a lid, plate, or clean towel and leave it on the counter at room temperature overnight. The dough will rise and become bubbly while you sleep.

Next Morning – Shape and Rest

When you wake up, you’ll find that your dough has risen and become airy. Dust a clean surface lightly with flour and gently turn the dough out of the bowl. Try not to deflate it too much. Shape the dough into a round ball (boule) by folding the edges toward the center and flipping it over, using your hands to gently tighten the surface.

Place the dough on a piece of parchment paper, then loosely cover it with a bowl or towel. While the dough rests for about an hour, preheat your oven to 450°F (232°C) with your Dutch oven inside.

This resting time helps the dough relax into its shape, and the preheated Dutch oven ensures a burst of steam and heat when baking begins, giving you that beautiful oven spring.

Bake

Carefully remove the Dutch oven from your oven using oven mitts — it will be very hot. Gently place the dough with the parchment paper inside.

Lower the oven temperature to 400°F (204°C), cover with the lid, and bake for 40 minutes. Then remove the lid and bake for an additional 3–4 minutes to deepen the crust color and add that rustic crunch.

Once baked, remove the loaf and transfer it to a wire rack. Let it cool completely before slicing. Cutting into it too early can make the crumb gummy and ruin the texture.