Basic Sourdough Bread RecipeOne loaf. Four ingredients. The rest is time.Ingredients- 500 g flour- 350 g lukewarm water- 100 g active starter, at or around its peak- 12 g saltThe Rhythm of the DayMix. Combine the flour and water. Let it rest briefly. Then add the starter and salt.Fold. Four rounds of stretch and folds, spread throughout the bulk fermentation. The dough feels a little stronger with each round.Bulk fermentation. About four hours at room temperature. The dough grows, becomes lighter and airier, and starts to pull away from the bowl.Shape. Build tension and give the dough its final shape. Place it in the banneton, seam side up.Cold proof. Overnight in the refrigerator. The dough continues to develop while you sleep.Bake. Preheat the oven and Dutch oven to 240°C. Place the dough inside, score it, and cover.- 30 minutes at 240°C, covered- 20–25 minutes at 220°C, uncoveredCool. Completely. Even though it smells irresistible.Why This Recipe WorksNo complicated ratios, no exotic ingredients. Just flour, water, starter and salt, in a balance that leaves room for your starter, your kitchen and your timing.This is the recipe to come back to — the foundation from which every variation, every roll and every pizza you make later can grow.For the explanation behind each step — why you fold, why you cold-proof, and how to know when your dough is ready — continue to The Complete Baking Process or Your First Loaf, Step by Step.Part of The Baking Process.Read next: The Complete Baking Process · Your First Loaf, Step by Step