The Optimized Procedure

• Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly and just about at its peak.
• To a large bowl, combine water, active starter, salt, and flour with your hands for about 5 minutes.
• Cover with a damp towel and allow to rest for one hour for the water to hydrate the flour. This is a process called autolyse, where the flour becomes fully hydrated.
• Instead of kneading, do the stretch and fold method: take the dough on one side and pull it up about 6 inches, then fold it over the rest of the dough. Turn the bowl about 1/4 around and repeat the process. Do this a total of 3-4 times. This is considered one round. Cover.
• Perform the first 3 stretch and folds, spaced every 15 minutes.
• Perform the last 3 stretch and folds, spaced every 30 minutes.
• Cover with plastic wrap and allow the dough to bulk ferment in a warm place until it has visibly aerated and appears slightly domed at the edges (this usually takes about 8 hours, depending on temperature).
• Shape it into a ball by gently spinning it toward you against the countertop, giving it tension.
• Let the dough rest for 15-20 minutes uncovered. This helps it develop a little bit of a skin, which helps prevent it from sticking to the lined basket.
• Turn over on a floured surface and shape into a tight log for a sandwich loaf, or gently shape into a ball for a boule.
• Transfer to a lightly floured banneton basket or bowl lined with a tea towel.
• Cover with plastic and proof for 12-14 hours in the refrigerator (for flavor development and structure) or let it rise in a warm spot for 2-4 hours.
• Place a Dutch oven into the oven and preheat to 500 degrees Fahrenheit.
• Whenever the oven is done preheating, remove the dough from the fridge, place on parchment paper, and score with a lame or razor.
• Dust with flour on top to make the scoring pattern stand out more (optional).
• Gently place the parchment paper and dough into the preheated Dutch oven.
• Bake for 20 minutes with the lid on, then remove the lid and bake for another 16 minutes (total cook time of 36 minutes).
• Allow to cool completely before slicing.