Prepare the starter

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• Feed your sourdough starter 8-12 hours before baking
• Check the starter has doubled and looks bubbly
• Do the float test in a glass of water
• Weigh flour and water on a kitchen scale
• Bring water to the right temperature About 25-27°C for a normal rise.

Mix and knead

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• Mix flour and water and rest for 30-60 minutes This resting step is called autolyse.
• Add starter and salt to the dough
• Knead or stretch-and-fold for about 10 minutes total
• Perform 4-6 sets of stretch and folds every 30 minutes
• Cover the bowl to prevent the dough from drying out

Bulk fermentation and shaping

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• Let the dough bulk ferment until it grows by about 50%
• Pre-shape the dough and rest for 15-20 minutes
• Shape the dough into a tight boule or batard
• Place the shaped dough into a floured banneton
• Refrigerate overnight for 8-14 hours of cold proofing

Baking day

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• Preheat the oven with a Dutch oven inside to at least 230°C
• Score the dough with a sharp blade
• Bake covered for 20 minutes to trap steam
• Remove the lid and bake 20-25 minutes until deep golden brown
• Cool the loaf on a wire rack for at least one hour before slicing