Start by adding the water and your active sourdough starter to a large mixing bowl. Stir until the starter is fully dissolved in the water. This step helps evenly distribute the starter throughout the dough, leading to a more consistent rise and flavor.

Next, add the flour and salt to the bowl. Using a wooden spoon or your hands, stir everything together until there’s no dry flour left. You don’t need to knead—just make sure all the ingredients are well combined.

Once mixed, cover the bowl with a towel or plastic wrap and let the dough sit for about 30 minutes. This step, called the autolyse, allows the flour to hydrate fully, which helps develop gluten and makes for a better loaf without any kneading.

After the autolyse, give the dough one more quick mix to ensure everything is incorporated well.

Cover the bowl again, and let the dough sit at room temperature for 12 to 18 hours. During this time, the dough will ferment, becoming bubbly and doubling in size. The long fermentation process allows the natural flavors to develop without any kneading or stretching.

Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round or oblong loaf by folding the edges inward, being careful not to deflate too much of the airy structure you’ve created.

Place the dough in a floured banneton or a bowl lined with a towel. Let it rise for 1 to 2 hours at room temperature, or, if you’re planning ahead, you can refrigerate it for a cold ferment for up to 24 hours. The cold ferment will develop the flavor even more deeply, giving you a slightly tangier loaf.

When you’re ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up. Once hot, carefully place the dough in the Dutch oven, score the top, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, until the crust is golden brown.