Sourdough Bread with Mahogany Crust: 16 Hour Bake Method

Instructions:

1. Combine the active sourdough starter and warm water in a bowl, whisking until milky.
2. Stir in the bread flour and salt until a shaggy dough forms and no dry flour remains.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Perform stretch and folds every 30 minutes for 2 hours by pulling the edge of the dough up and folding it into the center until the dough is smooth and elastic.
5. Turn the dough onto a floured surface, fold the edges toward the center to create tension, and rotate it into a tight, smooth boule.
6. Place the dough upside down in a floured bowl or proofing basket, cover, and refrigerate for 12–14 hours.
7. Preheat the oven and a Dutch oven to 450°F (232°C) for 45 minutes.
8. Flip the cold dough onto parchment paper and score the top with a deep slash.
9. Place the dough and parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
10. Remove the lid and bake for another 20–25 minutes until the crust is a deep mahogany-brown.
11. Cool on a wire rack for at least 1 hour before slicing.