Crusty Dutch Oven Sourdough Bread

1. 1

   The night before baking, mix the preferment ingredients inside a spacious bowl until they are combined. Seal with plastic wrap and let the mixture stand overnight at room temperature, for up to 16 hours.

2. 2

   The following day, combine the flour and water with the preferment, stirring until a rough dough forms. Cover the bowl and allow it to rest for 20 minutes at room temperature.

3. 3

   Place the dough onto a work surface lightly dusted with flour. Scatter the table salt over it and knead for 3 to 5 minutes until it becomes smooth and somewhat elastic. Place the dough back in the bowl, cover it, and leave it to rest for 30 minutes at room temperature.

4. 4

   Perform a sequence of folds in the bowl: take a portion of dough from one side, pull it upward to stretch it gently, then fold it down into the center. Do this 6 to 8 times, moving around the entire piece of dough. Flip the dough so the seam is on the bottom, then shape it into a tight ball. Cover and let it rest for 30 minutes at room temperature.

5. 5

   Perform a second round of 6 to 8 bowl folds, then cover the dough and allow it to sit for 1 hour at room temperature.

6. 6

   Move the dough to a surface lightly dusted with flour and pre-shape it into a relaxed circle. Place the empty bowl over the dough to cover it, then let it sit for 20 minutes at room temperature.

7. 7

   Form the dough into a tight ball and place it seam-side up inside a lined, flour-dusted round brotform or bowl. Cover and let the dough rise until puffy, which should take 2 to 3 hours.

8. 8

   Toward the end of the rising period, set the oven temperature to 425°F with a rack positioned in the middle, and keep a covered, empty Dutch oven inside.

9. 9

   Flip the dough onto a sheet of parchment paper, slash the top, and gently transfer it into the hot Dutch oven.

10. 10

    Bake with the lid closed for 20 minutes, then remove the cover and bake for an additional 15 to 20 minutes, until the crust turns a rich golden brown and its internal temperature reads at least 205°F. Allow the loaf to cool fully on a wire rack before cutting.

Recipe by Melanie Wanders on kingarthurbaking.com. See the original for their notes and tips.