Kritika Handa
Feed your sourdough starter a few hours before baking to ensure it’s bubbly and active.
Combine active starter, water, and flour until a shaggy dough forms. Rest for 30 minutes.
Add salt and knead using the “stretch and fold” method every 30 minutes over 2 hours.
Let the dough rise at room temperature for 4-6 hours, or until it doubles in size.
Shape the dough into a round or oval loaf and let it proof for 1-2 hours.
Preheat oven to 450°F, bake in a Dutch oven (covered for 20 minutes, uncovered for 25).
Let the bread cool completely before slicing to enhance texture and flavor. Serve fresh!