First, ensure your sourdough starter is active. Feed it six to eight hours before you begin. You want it bubbling like a fizzy drink at a summer picnic. If you’re unsure, a good test is to drop a spoonful of the starter into a glass of water. If it floats, you’re good to go!

In a large mixing bowl, combine the flour, lukewarm water, your bubbly starter, and sugar. Mix these together just until there are no dry ingredients left. This is your moment—feel the texture as the ingredients combine. It’s like a creamy cloud beginning to form.

Let this mixture sit for about 30 minutes. This rest period allows the flour to absorb the water, creating a silky dough that feels just right. No kneading required yet!

After your dough has relaxed, add the salt and olive oil. Grab a clean hand and pinch the salt into the mix. Fold the dough over itself several times to incorporate everything, and then give it a good squish. You’re creating an atmosphere of love here!

Cover your bowl with a damp cloth and let it rest at room temperature for about 4–6 hours. Every 30 minutes during the first two hours, give the dough a gentle stretch and fold. This builds strength without overworking it.

After the bulk fermentation, lightly flour your work surface. Gently turn the dough out and shape it into a round loaf. Don’t squish all the air out; we want that lovely rise. Just tuck the edges under to create tension.

Transfer your shaped dough to a well-floured proofing basket. Cover it and let it sit for another 2-3 hours at room temperature. This is the tense moment of waiting—it’ll be worth it!

About 30 minutes before baking, preheat your oven to 450°F (230°C), placing a Dutch oven inside. That’s right, let it get nice and hot.

Once ready, carefully turn the dough onto a sheet of parchment paper. Here’s where you can get creative. Use a sharp knife or razor blade to score the top of the loaf. This allows the bread to expand—think of it as giving your bread a haircut!

With the oven hot, lift the parchment paper with the dough and lower it into the Dutch oven. Cover it and bake for 30 minutes. Then remove the lid and bake for another 15-20 minutes until you’ve got that gorgeous golden brown crust.

Remove the bread from the oven and let it cool completely on a wire rack. This is the hardest step, but trust me, that first slice will be worth the wait!