Sourdough

A rustic, no-knead loaf built on a long overnight rise and a hot Dutch-oven bake. No kneading — the structure comes from a handful of stretch-and-folds and time. Plan ahead: it's a two-day loaf (mix and rest the first evening, bake the next day). From Allison Lubin.

Timeline: Day 1 morning — feed the starter · Day 1 evening — mix and bulk-rise overnight · Day 2 morning — shape, chill, and bake.

Method

Feed the starter first

The starter has to be active — recently fed, bubbly, and near its peak — before it goes in the dough. Half a cup is only about 4 oz (≈115 g), so 8 oz of starter is already double what this loaf needs; the goal isn't to grow it but to wake it up. Do this the morning or evening before you mix (about 4–12 hours ahead):

1. Take a portion. Spoon a couple tablespoons of your 8 oz starter into a clean jar. (You don't need all of it — the rest stays as your keep-back starter.)
2. Feed it equal parts. Stir in ¼ cup flour and ¼ cup water. This easily builds past the ½ cup the recipe needs.
3. Let it peak. Cover loosely and leave at room temp until it has roughly doubled, domed on top, and looks bubbly — usually 4–12 hours depending on warmth.
4. Test it. Drop a small spoonful in water; if it floats, it's ready. Measure out ½ cup for the dough and refrigerate the rest for next time.

Day one — mix and rise

• 1½ cups room-temp water
• ½ cup active sourdough starter (fed and bubbly — see Feed the starter first)
• 3 cups flour
• 1¼ tsp kosher salt

1. Whisk the base. Mix the water and starter together with a whisk.
2. First flour. Add 1 cup of flour and mix in with the whisk.
3. Remaining flour. Add the rest of the flour one cup at a time, mixing with a spatula after each.
4. Salt. Sprinkle in the salt, folding it into the dough.
5. Rest & fold, three rounds. Cover and let sit 20 minutes. Uncover and fold 4 times. Repeat the 20-minute rest and folding two more times (three rounds total).
6. Overnight rise. Cover and let it rise overnight.

Day two — shape and bake

7. Shape. Dump the dough onto a floured countertop and mold it into a mound. Let it sit 20 minutes.
8. Chill. Fold it and set it into a lined basket. Cover with parchment or foil and refrigerate at least 2 hours.
9. Heat the oven to 450°F, with the Dutch oven inside if you like.
10. Transfer. Use the parchment to line the Dutch oven and gently flip the dough in.
11. Score & cover. Slice the top a few times and put the lid on.
12. Bake covered for 40 minutes.
13. Finish uncovered. Take off the lid and bake ~5 minutes more for color.
14. Cool. Remove and gently set on a cooling rack before slicing.

Notes

• Two-day loaf: the overnight rise does the work — start it the evening before you want to bake.
• The cold rest matters: the fridge stage (step 8) firms the dough so it holds its shape and scores cleanly when it goes in the pot.
• Covered, then open: baking covered traps steam for oven-spring and a crackly crust; the last few minutes uncovered set the color.