Making Your Sourdough Starter

1. Gather ingredients and tools: equal parts flour and water, clean glass jar, kitchen scale.
2. Mix 50g each of flour and water in the jar, cover, and let sit for 24 hours.
3. Discard half the mixture and add another 50g each of flour and water. Repeat daily.
4. Watch for bubbles and fruity aroma, indicating an active starter.
5. Maintain the starter by feeding it daily at room temperature or weekly in the fridge.

Kneading and Shaping

1. Knead the dough by folding, pushing, and turning until smooth and elastic (10-15 minutes).
2. Let the dough rest (bench rest) for 15-30 minutes, covered.
3. Shape the loaves: round boule or oval batard.
4. Use a floured banneton or bowl lined with a floured towel for proofing.

Proofing and Fermentation

1. Bulk fermentation (first rise): let the dough rest and ferment for 4-12 hours until doubled in size.
2. Final proof: proof shaped loaves in a banneton or proofing basket for 1-4 hours at room temperature or 8-24 hours in the fridge (cold fermentation).
3. Monitor proofing progress: dough should double in size, feel light and airy, and spring back slowly when poked.

Baking

1. Preheat oven to 450-500°F (230-260°C).
2. Create steam by placing a metal pan with water on the bottom rack.
3. Score the loaf with a sharp lame or razor blade at a 45-degree angle.
4. Bake in a preheated Dutch oven, removing the lid after 20 minutes for a crispy crust.