• Feed a sourdough starter 4-12 hours before starting the bread. It needs to be active and bubbly.
• Weigh 475 grams of wheat berries and grind them in your flour mill. I like to use 400 grams of hard white wheat berries and 75 grams of einkorn, spelt, or kamut. I grind mine on the finest setting. This is a "1" on the Mockmill Lino 100 that I use.
• In a large mixing bowl, combine the filtered water, active starter, salt and milled flour. Mix with your hands for a few minutes.
• Cover with a damp tea towel (any small kitchen towel will work fine) and allow the dough to rest for one hour so the water can hydrate the flour. This process is called autolyse, where the flour becomes fully hydrated.

Stretch and Fold

• Stretch the dough up on one side as far as you can without the dough separating, and fold it over the rest of the dough. Then, turn the bowl about a quarter around and repeat the process. Do this 4 times, gently forming the dough back into a ball shape after each stretch and fold. This is considered one "stretch and fold" round. Put the dough back into the bowl and cover again with the damp tea towel.
• Wait about 20 minutes and repeat another stretch and fold round. I try to do about 4 stretch and fold rounds every 20 minutes, but if you only do a couple, it will still work.

Bulk Fermentation (The Big Rise)

• After your final stretch and fold, cover the bowl with plastic wrap and let the the dough rise in a warm spot until it's doubled in size. This usually takes my dough about 8 hours.

Shape and Refrigerate Overnight

• Shape the dough into a ball using your hands. It doesn't have to be perfect. Lightly flour a tea towel lined banneton basket or bowl and gently transfer the dough.
• Cover with plastic and proof for 12-14 hours in the refrigerator. I like to put my banneton basket in a large zip-lock bag and seal it.
• You can store the dough in the refrigerator overnight, or for up to a week before baking.

Bake the Bread

• Preheat your oven to 450°F (232°C).
• Place a Dutch oven into your oven and let it heat up for 30 minutes.
• After 30 minutes, remove the dough from the fridge and place on parchment paper. This is when you can score your bread with a lame or razor if you want. I personally don't do this.
• Gently place the parchment paper and dough into the Dutch oven. Trim the parchment paper so that there is none hanging out of the Dutch oven because it could burn.
• Bake for 20 minutes with the lid on, and another 10 minutes with the lid off.
• Allow the bread to cool completely before slicing it.