Sourdough bread

The Shape: Gently turn the dough onto a floured surface. Fold the edges into the center to create a tight ball (boule). Place it upside down in a floured proofing basket (banneton) or a bowl lined with a floured towel.
The Cold Overnight Proof: Cover and put the dough in the fridge for 12–24 hours. This cold sleep is where the deep “sour” flavor develops.
The Bake: Preheat a Dutch Oven in a 450°F oven for 45 minutes. Carefully flip the cold dough onto parchment paper, score the top with a sharp blade (to control the rise), and drop it into the hot pot.
The Steam: Bake with the lid on for 20 minutes (this creates the crust), then remove the lid and bake for another 20–25 minutes until deep golden brown.

The “Ear”: When scoring your dough, hold the blade at a 45-degree angle. This creates a flap of dough that peels back during the bake, resulting in a beautiful “ear” or crunchy ridge.
Listen to the Bread: When you take the loaf out of the oven, it should sound hollow when tapped on the bottom. You might even hear it “sing”—a faint crackling sound as the crust cools and contracts.
The Patience Rule: Do not cut into the bread while it is hot. Sourdough continues to cook and set its structure as it cools. If you cut it too early, the inside will be gummy and wet. Wait at least 2 hours!