1-First: in a large bowl, mix 250g warm water, 150g bubbly active sourdough starter, and 25g olive oil. Then add 500g bread flour and 10g fine sea salt, stirring with a fork or dough whisk until the flour is fully absorbed and the dough looks rough and shaggy. Cover the bowl and let it rest for 30 minutes to 1 hour for the autolyse, which helps the gluten develop without much effort. This step makes the dough easier to handle later.

2-After the rest, shape the dough into a rough ball and cover it with lightly oiled plastic wrap or place it in a lidded container. Let it bulk rise at room temperature, around 68 70°F, until it’s puffy and nearly doubled, which could take 3 to 12 hours depending on your kitchen’s warmth. Optionally, do 1-2 sets of stretch and folds 30 minutes into the rise to strengthen the dough and improve its texture.

3-Shaping and Baking the Loaf Once the bulk rise is done, divide the dough if you’re making two loaves or keep it whole. Shape each part into a round boule by folding the sections toward the center, then turning to build surface tension, flipping seam side down, and rotating to tighten. Prepare a Dutch oven by dusting it with fine ground cornmeal or lining it with parchment paper, then place the dough inside for a second rise of 30 minutes to 1 hour until it’s puffy.

4-Preheat your oven to 450°F during this time. Score the dough with a shallow slash about 2 3 inches long to let steam escape. Bake with the lid on at 400°F for 20 minutes, then remove the lid and bake uncovered for another 40 minutes until the crust is deep golden brown and the internal temperature hits 205 210°F. Cool the bread on a wire rack for at least 1 hour before slicing to get the best texture. For more detailed advice, visit this external guide on sourdough basics.