Homemade Sourdough Bread (alexandracooks.com)

1.Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.

2.Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you've performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours.

3.Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.

4.Shape (See notes above): Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you've come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.

5.Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with rice flour (I don't use). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.

6.Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours (I always do 24-28 hours).

7.Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.

8.Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple "X" is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.

9.Bake: Lower the oven to temperature to 450°F (230°C). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400°F (200°C) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.

10.This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.