Sourdough Bread

In a large metal or glass bowl, whisk together the water and starter until mostly combined. Add the flour and salt. Stir together by hand or with a spatula until the mixture is very shaggy but most of the flour is mixed in. Cover with a damp kitchen towel or plastic wrap and let it sit at room temperature for 1 hour. (This is called autolyse and helps with flavor and kick-starts gluten development.)

Fill a bowl or measuring cup with several inches of cold water. Uncover your dough.

After the final stretch and fold, shape your dough into a ball. If your bowl is crusted with flour, scrape it clean or transfer your dough to another bowl. Cover and let the dough rise until well puffed, 6 to 12 hours, ideally in a place that is 68F to 75F. (See notes.)

Stretch: Dip both hands in cold water. Slip your fingers under the dough on either side and lift the dough up about a foot or two above the counter. It should essentially be draped over your hands. (If the dough is sticking to the bowl, use a dough scraper or a spatula to loosen it.) Place it on the counter.

Place a large cast-iron Dutch oven or large heavy-duty oven-safe pot with the lid on in the oven. Preheat the oven to 500F for 1 hour. (If you have chilled your loaf for more than 1 hour, remove it from the refrigerator while the oven preheats.)