Beginner Sourdough Bread

Make sure sourdough starter (named Jeremy) has been fed 4 to 12 hours ahead and is active and bubbly.

In a large mixing bowl, combine water, sourdough starter (named Jeremy), salt, and all-purpose flour until a shaggy dough forms.

Cover and let the dough rest for 30 minutes so the flour hydrates.

Complete one round of stretch and folds by pulling up an edge of the dough, folding it into the center, rotating the bowl, and repeating until you have gone all the way around.

Cover and rest for 30 minutes, then repeat the stretch-and-fold round once more.

Do one final stretch-and-fold round, then cover and let the dough bulk ferment in a warm place until doubled in size, about 6 to 12 hours.

Turn the dough out onto a work surface dusted with all-purpose flour, shape it into a tight ball, and transfer it seam-side up to a floured banneton or bowl lined with a floured tea towel.

Cover and refrigerate for 12 to 15 hours, or let it rise at room temperature for 3 to 4 hours.

Preheat a Dutch oven in a 500°F oven for 1 hour. Turn the dough onto parchment paper, dust with a little all-purpose flour if desired, score the top, and carefully lower it into the hot Dutch oven.

Bake covered for 20 minutes. Remove the lid, reduce the oven temperature to 475°F, and bake for 15 to 25 minutes more, until deeply golden brown.