The Best Sourdough Bread

Ingredients

Steps

1. 1

   In a large metal or glass bowl, whisk together the water and starter until mostly combined. Add the flour and salt, then stir by hand or with a spatula until the mixture is very shaggy but most of the flour is mixed in.

2. 2

   Cover with a damp kitchen towel or plastic wrap and let sit at room temperature for 1 hour. This helps with flavor and kick-starts gluten development.

3. 3

   Fill a bowl or measuring cup with several inches of cold water, then uncover the dough.

4. 4

   With the bowl directly in front of you, dip your fingers in the water and slide them under one edge of the dough down to the bottom of the bowl, starting at the 12 o'clock position. Pull that section up, stretch it over the center, and press it down to hold it in place. Turn the bowl a quarter turn and repeat 3 more times, for 4 folds total.

5. 5

   Re-cover the bowl and rest for another 20 minutes.

6. 6

   Repeat the stretch and fold process. At this point you can repeat the sequence two more times or move on to the rise — more folds build stronger gluten for a chewier loaf with a more even crumb.

7. 7

   After the final stretch and fold, shape the dough into a ball. If the bowl is crusted with flour, scrape it clean or transfer the dough to another bowl. Cover and let rise until well puffed, 6 to 12 hours, ideally at 68°F to 75°F.

8. 8

   To test the rise, dip a finger in flour and poke the top of the dough. If it mostly springs back, it's ready. If it holds the indentation without movement or feels very dense, keep proofing and test every hour. If it looks deflated or very soft, it is likely over-proofed — bake it anyway; it may be flatter but should still taste great.

9. 9

   Stretch: Dip both hands in cold water, slip your fingers under either side of the dough, and lift it a foot or two above the counter so it drapes over your hands. Use a dough scraper or spatula to loosen it if it sticks to the bowl. Set it on the counter.

10. 10

    Pinch: Sprinkle the top of the dough lightly with flour and flip it so the floured side is down. Pinch all of the edges into the center, like bundling up a sack.

11. 11

    Shape: Flip the dough so the seams are on the counter. With your hands cupped around the top of the loaf, gently pull the dough ball toward you to tighten it, rotating and repeating 8 to 10 times until you have a tight, even ball. Lightly dust with flour.

12. 12

    Line a bowl or colander with a clean smooth kitchen towel and dust generously with flour. Using a dough or bench scraper, carefully pick up the ball and flip it so the smooth side is down in the towel. Cover and rise at room temperature for 30 minutes. Alternatively, seal the dough in a large plastic bag and refrigerate up to 36 hours for a more sour, deeper-flavored loaf.

13. 13

    After the 30-minute rise, place the loaf in the refrigerator while the oven preheats, at least 1 hour.

14. 14

    Place a large cast-iron Dutch oven or heavy oven-safe pot with its lid in the oven and preheat to 500°F for 1 hour. If the loaf has chilled more than 1 hour, take it out of the refrigerator while the oven preheats.

15. 15

    When ready to bake, remove the loaf from the fridge. Uncover and lightly flour it, set a piece of parchment paper on top of the bowl and a baking sheet over that, then invert so the dough falls onto the paper. Remove the bowl and towel.

16. 16

    Using a sharp knife or razor blade, make a shallow cut down the length of the loaf or score a decorative design.

17. 17

    Carefully remove the pot from the oven. Using the parchment as handles, lower the loaf inside and cover with the lid, pressing the lid down firmly if the parchment hangs out.

18. 18

    Bake for 20 minutes, then reduce the oven temperature to 450°F.

19. 19

    Carefully remove the lid and continue baking until the crust is deep golden brown and the internal temperature reads 195°F to 205°F, about 20 minutes more.

20. 20

    Use the parchment and a spatula to lift the bread out of the pot and place it on a wire rack to cool completely before slicing.