Directions

1. Mix the Starter
   In the bowl of a stand mixer, add 700g of filtered water, 200g of active sourdough starter, and 20g of salt. Mix until everything is well combined.

2. Add the Flour
   Add 1000g of unbleached bread flour. Using the dough hook, mix on speed 2 for about 4–5 minutes, or until the dough becomes smooth and elastic. The dough should be slightly sticky but well incorporated.

3. Stretch and Fold
   Transfer the dough to a lightly greased bowl. Perform one stretch and fold by gently lifting one side of the dough and folding it over itself, rotating the bowl and repeating on all four sides.

4. Bulk Fermentation (First Rise)
   Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 6–12 hours, or until doubled in size.

5. Divide the Dough
   Once risen, divide the dough into four equal portions (about 480g each).

6. Shape the Loaves
   Shape each piece into a tight round. These will be your bread bowls.

7. Final Proof
   Place each loaf into a well-floured banneton, cover, and let rest at room temperature for 1–2 hours.

8. Cold Fermentation
   Refrigerate for 4–48 hours to develop flavor.

9. Preheat the Oven
   Preheat to 450°F (232°C) with Dutch ovens inside for at least 45 minutes.

10. Bake the Bread
    Transfer each loaf to a parchment-lined sling, score, and bake:

    Covered for 20–25 minutes

    Uncovered for 15–20 minutes until deep golden brown

11. Cool
    Remove loaves and cool on a rack for at least 1–2 hours before slicing or hollowing out for soups.