Step 1: Activate Your Starter

Feed your sourdough starter 6–8 hours before baking with equal parts flour and water.

Check that it doubles in size, has bubbles, and smells tangy.

Perform the float test—drop a small amount into water; if it floats, it’s ready.

Step 2: Mixing the Dough

In a large bowl, combine flour, water, and starter.

Stir until just combined and let rest for 30 minutes (autolyze).

Add salt and mix well. Knead gently by hand or use the stretch-and-fold method.

Step 3: Bulk Fermentation

Transfer dough to a lightly oiled bowl, cover, and let rest in a warm spot (22–24 °C) for 4–6 hours.

For the first 2 hours, perform stretch-and-folds every 30 minutes.

The dough should rise about 50% and look puffy.

Step 4: Shaping the Loaf

Place dough on a lightly floured surface, press into a rectangle.

Fold edges inward and roll tightly into a log.

Place seam-side down in a greased loaf pan or on parchment paper.

Step 5: Proofing

Room-Temperature Proofing: Cover and let rest 1–2 hours at 22–24 °C.

Overnight Proofing: Refrigerate 8–12 hours for deeper flavor.

Dough should feel airy and spring back slightly when poked.

Step 6: Baking the Bread

Preheat oven to 220 °C (425 °F) with a baking stone or steel if available.

Create steam by placing a pan of water on the lower rack or misting the oven before loading.

Bake for 20 minutes at 220 °C (425 °F), then reduce to 200 °C (400 °F) and bake 25–30 minutes.

Remove from pan immediately and cool on a wire rack at least 1 hour before slicing.