Feed your starter the night before you plan to bake.

• Use fresh milled flour and water. Stir until it’s the consistency of thick pancake batter.
• Leave it loosely covered on the counter overnight.

Check your starter in the morning.

• If bubbly and risen, it’s ready to use.
• If not, discard half and feed again. Let it sit until active.

Mix the dough.

• In a large bowl, combine starter, filtered water, and salt. Stir until dissolved.
• Add fresh milled flour (usually a mix of hard white wheat and Kamut).
• Mix with a Danish dough whisk, then knead briefly by hand until the dough comes together.

Let the dough rest (autolyze) for about 30 minutes, covered.

Knead the dough.

• Transfer to a stand mixer and knead with the dough hook for 20–25 minutes, until smooth and soft (not sticky).
• Alternatively, knead by hand until the dough passes the windowpane test.

Bulk ferment the dough.

• Place the dough in a lightly oiled bowl, cover, and let it rise on the counter until doubled in size (this can take 8–12+ hours depending on your home’s temperature).

Shape the dough.

• Turn the dough out onto a lightly floured surface.
• Shape into a round loaf by gently kneading and pulling the dough toward you to create tension on the top.

Prepare for cold proof.

• Place the shaped dough top-side down into a floured banneton basket.
• Put the basket inside a plastic grocery bag or wrap loosely with a towel.
• Refrigerate for at least 12–24 hours (or up to 4–5 days).

Bake the bread.

• Preheat the oven to 475°F with a Dutch oven inside.
• When fully preheated, remove the dough from the fridge and gently turn it out onto parchment paper.
• Place the dough (on parchment) into the hot Dutch oven.
• Cover with the lid and bake for 20 minutes.
• Remove the lid and bake another 20 minutes until golden brown.

Cool the loaf on a wire rack.

• Let cool completely for best slicing… or dig in while it’s warm (no judgment!).