• 60 grams of sourdough starter
  • 360 (roughly 1 ½ cups) grams of warm water
  • 540 grams of unbleached all-purpose or bread flour
  • 9 grams of salt
  • Bag of rice flour- for covering your counter and lining your banneton basket



  • One large bowl
  • Wooden spoon
  • Kitchen scale
  • Banneton basket
  • Dutch oven
  • Scoring blade/ or knife



  • In a large bowl combine your starter with the warm water until your starter has dissolved
  • Add flour and salt and mix until combined; you may need to use your hands. TIP: flour your hands so the dough sticks to your fingers less
  • Cover the bowl with a clean, damp towel for 30 minutes.
  • Come back and stretch and fold your dough for 15 seconds or so within the bowl
  • Cover the bowl again with the clean, damp towel for 6 hours if left in a room with a temperature of 75-85 degrees F. If your space is cooler than 75 degrees F, leave it in the bowl for 10 hours.
  • Lightly flour your counter with rice flour, place your dough on the counter and let it rest for 10 minutes before shaping it.
  • Line your banneton basket with rice flour and place your dough inside; let rise for 30 to 60 minutes.
  • Preheat oven 450 degrees
  • Take your dough out of the banneton bowl and score your dough
  • Place in Dutch oven and bake covered for 30 minutes
  • Remove the lid and bake for 20 minutes
  • If you enjoy a crispy and crunchy crust, remove loaf from Dutch oven and place directly on the rack.
  • Bake for 10 more minutes
  • Let rest for 1 hour before cutting, if you can be patient enough, for best results
  • Cut and enjoy!


Tips: I place a cookie sheet filled with water on the bottom rack in the oven to keep the humidity in the oven up and help my bread stay light, fluffy, and moist. I found if I do not do this, my crust turns hard as a rock.