Feed your starter as you normally would - see our recipe for sourdough starter for more details. Once it is active and bubbly, then it is ready to use in the loaf.

In a large glass or plastic bowl, combine the active starter, warm water, and salt. Whisk until combined.

Add the flour, using your hands to work it into the dough. It should be loose, and shaggy.

Cover loosely with a damp towel, plastic wrap, or a bowl cover. Allow to rest for 30 minutes.

After 30 minutes, use your hand to scrape down one side of the bowl, pull the dough up, and then fold it over itself onto the remaining dough in the bowl.

Turn the bowl a quarter turn and repeat. Continue this process until you’ve gone around at least four complete turns.

Cover the bowl again and allow it to rest for another 30 minutes.

Repeat these folding and resting steps at least two more times.

After at least 4 rotations, then you may move on.

Allow the dough to rest at room temperature until it rises at least 50%. This should take about 4-6 hours.

Prepare a bowl with a lightly floured dishcloth, and set aside.

On a lightly floured work surface, remove the dough from the bowl and place it on the workspace.

Stretch the dough into a loose rectangle. *At this point, you could add mix-ins, if desired. (blueberries, cinnamon/sugar, garlic & rosemary, etc.) - but not required for a basic loaf.

Fold one-third of the dough onto itself, followed by the opposite ⅓ like folding a letter.

Then take the shorter ends and fold them onto the dough to create a tight round ball.

Transfer the dough to the prepared bowl with the seam facing up. Pinch again if needed to secure the seam.

Dust the dough lightly with additional flour and cover loosely.

Refrigerate for at least an hour. We highly recommend chilling for closer to 8 hours for a stronger crumb texture and taste. The dough can be chilled for up to 36 hours at this point.

Preheat the oven to 450 degrees.

Cut a piece of parchment or use a sourdough sling to line a Dutch oven or oven-safe pot with a lid.

Transfer the dough to the parchment or sling.

Use a sharp knife (or sourdough lame) to score the bread. You can do a simple one down the length of the loaf, two slices across the loaf, or any other desired pattern. This is where you can get fancy with the design if desired.

Bake in the preheated oven for 30 minutes with the lid on.

After the bread has baked for 30 minutes, remove the lid and lower the oven temperature to 425 degrees.

Bake for an additional 10-15 minutes or until golden brown all over.

Remove from the oven and allow to cool for at least an hour before cutting into slices.