Active sourdough starter Water Salt Bread flour
Mix water, salt, and starter in a large bowl. Stir in flour to form a sticky dough. Knead briefly if needed. Cover and let rest 30 minutes.
Stretch and fold dough by pulling and folding it over itself every 30 minutes, 4 times total.
Transfer dough to a pan, cover, and rise at room temperature until doubled in size, about 4 hours. Refrigerate overnight.
Turn dough onto a floured surface. Pat into a rectangle and cut into 4 pieces. Place on a parchment-lined baking sheet. Cover and let rise 1 hour.
Bake 10 minutes at 475F, then 10 minutes at 450F. 1. Cool 20-30 minutes before serving.