Sourdough Test Loaf

Combine the sourdough starter, water, bread flour, and sea salt in a mixing bowl and stir until a shaggy dough forms.

Knead the dough by hand or perform a series of stretch‑and‑folds until it becomes smooth and elastic.

Cover the bowl and let the dough bulk‑ferment at room temperature, performing a fold every 30 minutes, until it roughly doubles in size (about 1.5–2 hours).

Turn the dough out onto a lightly floured surface, shape it into a loaf, and place it in a proofing container.

Proof the loaf at room temperature until it passes the poke test, indicating it has risen sufficiently (about 1–2 hours).

Preheat a Dutch oven (or a baking stone with a lid) to 480°F (475°F).

Score the loaf with a sharp blade, dust lightly with flour, and transfer it into the hot Dutch oven.

Bake covered for 15 minutes, then remove the lid; if the crust darkens too quickly, add a piece of foil, and continue baking for an additional 20–25 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

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