1. Prepare the Starter:

Ensure your sourdough starter is active and bubbly before use.

2. Mix Ingredients:

Combine starter, water, salt, and flour in a bowl until just combined.

3. Bulk Fermentation:

Rest dough for 30 minutes, then perform stretch-and-folds every 30 minutes for 2 hours. Ferment for 4-8 hours.

4. Shape Dough:

Gently shape into a loaf and place it in a greased loaf pan.

4. Proof the Dough:

Let dough rise for 4-6 hours until it reaches just above the pan edge.

5. Bake

Bake at 425°F (220°C) for 20 minutes, then at 375°F (190°C) for 20 minutes.

6. Cool and Serve

Let the bread cool before slicing and serving.