If your starter has been stored in the fridge, feed it with equal parts flour and water (by weight), using a cup of flour and half a cup of warm water. Let it rest at room temperature until bubbly and doubled—this can take 4–8 hours, depending on the ambient temperature or temperature of your kitchen.

Once your active sourdough starter passes the float test, you're ready.

Combine your bread flour, salt, and any mix-ins in a large bowl.

In another bowl, dissolve your amount of starter (⅓ cup) into the warm water using your wooden spoon or a fork. Pour the liquid into the dry ingredients and stir just until combined. You should have a shaggy bread dough.

Cover with a damp towel or plastic wrap, and let the dough rest for 15–30 minutes. This is the autolyse, a key part of gluten formation.

With wet hands, complete sets of stretch and folds every 15 minutes for the next 30–60 minutes. To do this, gently pull up one edge of the dough, stretch it upward, then fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times per set.

This method helps build surface tension and strengthens the dough without kneading.

Cover the bowl again and let the dough go through bulk fermentation at room temperature for 8–12 hours. It should double in size and show bubbles along the sides of the bowl—a sign that the wild yeasts are working their magic.

In the next step, gently turn the dough out onto a lightly floured work surface. Let it bench rest for 10–15 minutes. Flip the dough so the smooth side is up, and shape it into a round loaf by folding it toward the center and creating tension across the surface.

Dust your proofing basket generously with rice flour and place the dough in, smooth side down. Cover with a tea towel or plastic wrap, and place in the fridge for a cold proof of at least 1 hour or up to overnight (next day baking is a good idea for better flavor and less stress).

Preheat your hot Dutch oven in a 450°F oven for 30 minutes. When ready, place a sheet of parchment paper over your dough and invert it onto a baking sheet or countertop.

Score the top of the dough with a sharp knife or razor blade in a simple pattern.

Carefully place the dough (on the parchment paper) into the Dutch oven. Bake covered for 18–20 minutes, then uncovered for another 10–15 minutes until golden brown and the internal temperature reaches around 210°F.

Remove the loaf and place it on a wire rack. Resist cutting right away! Let it cool for at least an hour to set the crumb and make slicing easier.

Brush with olive oil and sprinkle a pinch of salt or herbs for added flavor.