In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir with a fork until blended.

Add the bread flour and sea salt. Mix until a stiff dough forms, then use your hands to fully incorporate the flour. The dough will appear rough and shaggy at first.

Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes to 1 hour.

After resting, gently shape the dough into a rough ball for about 15 seconds.

Cover the bowl with lightly oiled plastic wrap and place it in a warm area between 70–75°F.

Allow the dough to rise until nearly doubled in size and no longer dense.

Approximate fermentation times:

Summer: 2–4 hours at 80°F

Winter: 10–12 hours at 68°F

Watch the dough rather than the clock for best results.

To strengthen your sourdough bread dough, perform stretch and folds during bulk fermentation.

Starting 30–45 minutes into fermentation:

Lift one side of the dough

Stretch upward gently

Fold it over itself

Rotate the bowl and repeat

Complete 1 set, then repeat 1–2 more times spaced about 1 hour apart.

Transfer the dough to a lightly floured surface.

Fold the dough inward from multiple sides toward the center. Flip seam-side down and gently rotate while cupping the edges to create surface tension and form a tight ball.

Line a Dutch oven with parchment paper or sprinkle with cornmeal.

Place the dough inside, cover, and let rise for 30 minutes to 1 hour until slightly puffy.

Preheat the oven to 450°F (232°C).

If using higher hydration dough with extra water, use a floured proofing basket instead of free-form rising.

Using a bread lame or sharp knife, make a shallow slash about 1/4-inch deep across the top of the dough.

Place the covered Dutch oven onto the center rack.

Reduce oven temperature to 400°F (204°C) and bake for 20 minutes with the lid on.

Remove the lid and continue baking for another 40 minutes until deep golden brown.

For accuracy, check the internal temperature of the homemade sourdough bread:

205

∘

F to 210

∘

F

Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.