Go-To Sourdough Bread

Mix all ingredients together until combined. Let rest for 20 minutes.

Do your first stretch and fold, then let it rest another 20 minutes. Repeat this process 3–4 times total.

Cover and let bulk rise for 6–8 hours, depending on the temperature of your house.

Shape your dough, then place in the fridge to cold ferment for 4–24 hours.

Bake at 475°F for 25 minutes with the lid on. Remove the lid, decrease heat to 425°F, and bake another 20–25 minutes until golden and crisp.

Let cool before slicing… if you can wait.