The Process

4–12 hours before mixing. Build a small, active preferment from your sourdough starter. A ripe levain at peak activity gives the dough its leavening power. Use it when it has doubled and is domed on top.

Mix flour and water, rest 30–60 minutes. Gluten begins forming on its own without kneading. Salt and levain are added after. This step is optional but makes the dough easier to work with.

Add levain and salt to the autolysed dough. Mix until fully incorporated. The dough will be shaggy at first — that's fine. Gluten development continues through folding, not just mixing.

4–12 hours at room temperature. The most important phase. Yeast produces CO2, dough grows, flavor develops. Done when the dough has grown 50–75%, feels airy, and passes the poke test. Watch the dough, not the clock.

During bulk fermentation, perform 3–4 sets of stretch and folds every 30 minutes. This builds gluten strength without kneading. Each set: grab one side, stretch up, fold over. Rotate 90°, repeat 4 times.

Gently shape the dough into a rough round. Rest 20–30 minutes uncovered (bench rest). This relaxes the gluten and makes final shaping easier.

Shape the dough into its final form — boule (round) or batard (oval). The goal is surface tension: a tight, taut outer skin that holds gas during proofing. Place seam-side up in a floured banneton.

Cover and refrigerate 8–16 hours. Cold slows fermentation, develops flavor, and makes the dough easier to score. Bake directly from the fridge — no need to warm up.

Preheat oven to 500°F (260°C) with a Dutch oven inside for 45–60 minutes. Score the dough, place in Dutch oven, bake covered 20 minutes (steam), then uncovered 20–25 minutes until deep brown. Cool on a rack at least 1 hour before cutting.