Add the flour, water, starter, and salt to the bowl of your stand mixer. Mix on low speed just until everything comes together. Cover and let the dough rest for 15–30 minutes.

Using the dough hook, knead for about 8–10 minutes, or until the dough becomes smoother and more elastic. Transfer to a lightly oiled bowl and cover.

Perform 3–4 sets of coil folds, spaced about 30 minutes apart. To coil fold – pick the dough up from the center, letting the sides drape and setting it down. Repeat 2-4 times, rotating the bowl to life from different angles.

After the final coil fold, leave the dough undisturbed until bulk fermentation is complete.

Combine all ingredients until no dry flour remains. Cover and rest 15–30 minutes.

Perform one set of stretch and folds by gently pulling each side of the dough up and folding it toward the center. Repeat 4-8 times moving all around the bowl. Cover and rest 30 minutes.

Complete 3–4 sets of coil folds, every 30 minutes. To coil fold – pick the dough up from the center, letting the sides drape and setting it down. Repeat 2-4 times, rotating the bowl to life from different angles. Allow the dough to continue bulk fermenting after the final fold.

Bulk fermentation is complete when the dough:

looks puffy and airy

has increased by roughly 40–60% (it doesn’t need to double)

has a smooth, domed top

jiggles slightly when the bowl is shaken

has visible bubbles around the edges

The exact time depends on the temperature of your kitchen.

As a general guide:

In the summer – 3-4 hours

In the winter – 5-6 hours

Fresh milled flour tends to ferment a little faster than bread made with commercial white flour, so keep an eye on the dough rather than the clock. In my experience fresh milled flour sourdough bread is better to be on the under-proofed side than over-proofed.

Turn the dough onto a lightly floured surface. Shape into a tight round by gently pulling the surface taut. Place seam-side up into a floured banneton.

Cover. I like to use disposable shower caps for an easy cover.

Refrigerate overnight, or for 8–16 hours. You can cold proof up to two days.

Preheat your Dutch oven to 450°F.

Turn the dough onto parchment paper or a bread sling. Score with a sharp lame. Optionally, mist with water for extra steam.

Bake:

30 minutes covered

10 minutes uncovered

The loaf should be deep golden brown and register about 205–210°F internally.

Cool on a baking rack. Cooling completely before slicing allows the crumb to finish setting. Or if you are like my family – devour half the loaf while still warm!