The evening before you plan on baking, feed your thriving starter generously with flour and water, bringing it to a thicker pancake batter consistency. 

Scale all of your ingredients into a bowl and stir with your hand or bowl scraper until the dough has come together. It will be very sticky, but should have the texture of a moist cookie dough. If you need to add flour or water to get it there, add it a tablespoon at a time. 

Transfer the dough to a vessel of your choice to proof. If you want to bake a round loaf, use a parchment-lined bowl to proof your dough, covered in plastic to keep moist. If you’d prefer a loaf, transfer your dough to a well-greased or parchment-lined 9x5” loaf pan. 

PROOFING - There are two ways you can proof your bread. The faster way: Turn your oven to 100℉ and place the rack you’d like to bake on unobstructed in the center of the oven. Leave your dough to proof in the oven for about 4 hours, checking on its progress every hour or so. You’re looking for the dough to double in size. Remove the dough from the oven, and turn it up to 425℉ to preheat for 30 minutes. The slower way: Cover your dough with oiled plastic wrap and let sit at room temperature for 8-9 hours. When the dough has nearly doubled, preheat your oven at  425℉ for 30 minutes. This method will yield a more developed sourdough flavor.

If baking a round loaf, you will lift the dough by the parchment and place directly on a sheet tray, baking stone, or gently drop into a pre-heated dutch oven with a lid to bake. If baking in a loaf pan, remove the plastic and place it directly in the oven. I like to sprinkle my bread with a touch of flour and score the top for a more artisanal look. 

Bake for 30 minutes. At this point, you can remove the lid of the dutch oven and continue to cook for 20-30 more minutes. Tap the dough gently, listening for a hollow sound.

Allow your bread to cool completely before slicing, then enjoy!