This is my go-to sourdough loaf — baked in a Le Creuset Dutch oven, proofed with stretch & folds in a glass bowl, and baked on parchment paper for an easy transfer. Get everything you need to make this recipe.! INGREDIENTS • 120g active sourdough starter • 330g warm filtered water • 500g bread flour • 10g salt INSTRUCTIONS 1️⃣ In a glass bowl, mix starter + water until milky. 2️⃣ Add flour and salt. Mix until a shaggy dough forms. 3️⃣ Cover and rest 30 minutes. 4️⃣ Do 4 stretch & folds, every 30 minutes. 5️⃣ Let dough rise covered at room temp until puffy (about 4–6 hours). 6️⃣ Shape gently, place seam-side up, in a Banneton bread basket, cover, and refrigerate overnight (8–24 hrs). 7️⃣ Preheat oven to 450°F (230°C) with your Le Creuset inside for 30–45 min. 8️⃣ Place dough on parchment, score, and carefully lower into hot Dutch oven. 9️⃣ Bake 30 min covered, then 15–20 min uncovered until golden. 🔟 Cool completely before slicing ✨ TIPS • Dough should feel elastic and bubbly before chilling • Cold proof = better flavor + easier scoring • Let it cool fully for best crumb Fresh sourdough, cozy kitchen, worth the wait 🤍🥖 sourdough sourdoughrecipe sourdoughstarter LTKdayinmylife LTKmomlife LTKHome