• First: In a large mixing bowl or the bowl of a stand mixer add your flour and water together and mix the dough until it is shaggy in texture. Let this rest for 45 minutes. This is the autolyse.
• Second: After the 45-minute rest, knead by hand or a stand mixer for 3 minutes and let set covered for 2 hours. (This is the last of the autolyse.)
• Third: After the autolyse is complete. Add the active starter and work into the dough, kneading by hand, for 3 minutes until well incorporated. Let rest covered for 30 minutes.
• Fourth: Add the salt evenly over the top of the dough and poke with your fingers. Then knead the salt into the dough for 2 minutes.
• Fifth: Transfer your dough to an 8-cup measuring cup* cover and let rest 30-45 minutes.
• Sixth: Complete your first coil fold. Rotating a quarter turn and stretching the dough 4 times. Cover with either plastic wrap or a bowl cover and let rest 30-45 minutes.
• Seventh: Repeat this 3 more times for a total of 4 coil folds with 30-45 minute rests in-between. After the last coil fold you will let the loaf rest to finish up bulk fermentation.
• Eighth: BULK FERMENTATION – This varies so much and is the reason that I love the measuring cup to help me ace the bulk fermentation of the loaves. The loaf starts roughly at the 2.5 cup line. In a 69–70-degree room I bulk ferment my loaf for roughly 9 hours. With this temperature I usually let it double in size before I shape it. Use the picture for reference.
  
• If the temperature of your kitchen is warmer, 72-74 degrees, I would shape your bread at roughly the 4.5 cup line which is more like an 80% rise. I have used Sourdough Journey’s chart, and it has been helpful in getting a handle on my bulk ferment.
• Ninth: Once your dough has reached the proper bulk fermentation it is time to pre-shape your loaf. Working gently, remove the dough from the measuring cup onto a clean work surface. With your hands or a bench scraper, gently, move the loaf in a half circle forming a ball. Be sure you do not rip the dough. Let the dough rest 15 minutes on the counter.
• Tenth: This is the final shape. Make sure your banneton (I like the Batard shape best) is prepped (floured with rice flour or all purpose) before you start this final shape.
• To do the final shape gently flip the loaf over and pulling gently stretch the loaf into a small rectangle. Fold the bottom third of the dough up and the take the left side and fold it to the center followed by the right side. After that you will take and roll the dough up carefully creating surface tension as you go. Seal the ends with your fingers then pick up the loaf with your hand or bench scraper and place seam side up in the floured banneton. Be careful not to rip the dough as you are doing this. You want to keep the surface tension.
• Eleventh: Let sit for 5-10 minutes and then come back and stitch up the loaf as it usually comes apart at the seam. You can do this by taking a little of the dough on one side and pulling it over the seam pressing gently to get it to stick. Continue this until it looks like it is sewn up.
  
• Twelfth: Place a damp tea towel or a bowl cover over the top of the loaf and place in the fridge. NOTE – I usually put my loaf toward the back of the fridge where it is coldest. Only do this though if you know for sure that it won’t freeze.
• Thirteenth: Let the loaf rest overnight in the fridge for 8-10 hours.

The Next Day

• Fourteenth: Preheat the oven to 500 degrees with the Dutch oven inside a half an hour before you plan to bake the sourdough bread.
• Fifteenth: When the oven has been preheated for 20 minutes remove your loaf from the fridge place a bread sling or piece of parchment paper on top of the banneton and then flip it over.
• Dust the loaf with flour as you prefer and smooth it over the surface. Then do your design score if you want to. (TIPS: try not to go too deep with the bread lame. You want light cuts. Also, make sure your razor blade is sharp.) Once you have completed the design you planned you will then do the expansion score.
  
• Tips on doing the expansion score: hold the bread lame at a 45-degree angle and cut from one side to the other in one motion. Then starting at the beginning of the score take the blade and cut just under the lip of the dough. This helps you to get a beautiful expansion and “big belly” on your sourdough.
  
• Sixteenth: Using the bread sling or a sheet of parchment paper as a lifter, lift the loaf into the hot Dutch oven. Place the lid of the Dutch oven and bake for 25 minutes covered. Then remove the cover and bake for another 15-18 minutes depending on how golden brown you like the crust!
• Seventeenth: Remove from the oven and Dutch oven and place on a cooling rack to cool before slicing and enjoying!