Cover the bowl with a plastic wrap, reusable wax wrap, or a very damp kitchen towel, and let rest or autolyze for about 30 minutes.

After the dough has had its rest, work it into a ball directly in the bowl.

Now that the dough is ready to rise, cover the bowl and let it start to rise at room temperature, at about 68-70 °F.

You’ll notice that the dough is ready when it has doubled in size, and no longer looks impenetrable. This can take anywhere from 3 to 12 hours depending on the room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.

Remove the dough onto a lightly floured surface, then cut the dough in half to make 2 loaves, or leave it whole for a single loaf.

Starting at the top, fold the dough over towards the center, give it a slight turn, and then fold over the next section of dough. 

After shaping the dough, it needs to rise again. Generously coat the bottom of your Dutch oven with cornmeal, or line the bottom with non-stick parchment paper, and place the dough inside. The dough is ready when its puffy and no longer dense. It doesn’t need to double in size. Preheat your oven to 450 degrees F during the end of the second rise.

After the second rise, and right before the dough goes into the oven, make a slash about 2 to 3 inches long down the center of the dough. This will allow the steam to escape and for the dough to expand during baking.

Place the lid on top of the pot and reduce the oven temperature to 400 °F. Bake the sourdough bread on the center rack for 20 minutes. When 20 minutes is over, remove the lid, your bread will be pale and shiny. Continue to bake the bread – uncovered – for another 40 minutes or until it’s a deep golden brown.

The internal temperature should be 205-210°F. Cool this on a wire rack for at least 1 hour before slicing