1. 1. Ensure Your Starter is Robust and Active: Feed your sourdough starter 4-12 hours before mixing until it’s active, bubbly, and has doubled or tripled in size. Perform the “float test”: if a small spoonful floats in water, it’s ready.

2. 2. Proper Hydration is Key: When mixing, aim for a shaggy, slightly sticky dough. If the dough feels stiff and dry, gradually add 1 tablespoon of filtered water at a time until it reaches a cohesive but tacky consistency.

3. 3. Develop Gluten Effectively with Stretching and Folding: During bulk fermentation, perform stretch and folds every 30-60 minutes for the first 2-3 hours. Gently stretch a portion of the dough up and fold it over itself, rotating the bowl. Repeat 4-6 times per session until the dough becomes smoother and more elastic.

4. 4. Monitor Bulk Fermentation, Don’t Just Rely on Time: Allow the dough to increase in volume by about 30-50%. Look for bubbles on the surface and sides. The “poke test”: if an indentation slowly springs back, it’s ready. Avoid under or over-fermentation.

5. 5. Gentle Shaping for a Strong Surface Tension: Shape the dough firmly but gently to create a taut “skin” on the outside, preserving trapped gas. The dough should feel like a firm, round cushion after shaping.

6. 6. Cold Proofing for Flavor and Structure: Place the shaped dough in a floured banneton or bowl, cover, and refrigerate for 12-24 hours. This slows fermentation, develops flavor, and aids in handling and oven spring.

7. 7. Bake with High Heat and Steam: Preheat your oven with a Dutch oven inside to 450-500 F (230-260 C). Bake with the lid on the Dutch oven for the first part of the bake to create steam, which is vital for oven spring and preventing a dense crust.