• Start by milling your wheat berries to make freshflour. You’ll need enough to measure the required amount once ground.
• In the bowl of a stand mixer or large mixing bowl, combine the water and active sourdough starter. Stir well until the starter is dissolved.
• Add the freshly milled flour and salt, then mix until a rough dough forms—no dry flour should remain. Cover the bowl and let the dough rest for 45 minutes to hydrate.
• After resting, begin a series of stretch and folds to develop gluten strength
• Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn and repeat until you’ve gone all the way around.
• Perform this process every 30 minutes for a total of 4–6 rounds. You’ll notice the dough becoming smoother and stronger after each fold.

Bulk Fermentation

• Once the final fold is complete, cover the bowl and let the dough rise at room temperature for 2–3 more hours, or until it looks domed and airy.
• The dough should feel light and slightly jiggly when gently poked.

Shape the Dough

• Gently turn the dough out onto a lightly floured surface.
• Prepare a banneton basket or bowl lined with a floured linen or tea towel.
• Flip the dough seam-side down, then gently pull it toward youto create surface tension and seal the bottom seam. Place the shapeddough into the prepared basket, seam-side up, and pinch to close.
• Cover the dough and refrigerate overnight, or for up to2–3 days. This long rest develops flavor and makes the dough easier tohandle.

Baking the Bread

• When ready to bake, preheat your oven to 500°F with a Dutch oven (and lid) inside.
• Once preheated, carefully remove the Dutchoven and lower the temperature to 450°F .
• Turn the cold dough out onto apiece of parchment paper, seam-side down. Score the top about ½ inch deep using a sharp blade or knife.
• Carefully place the dough and parchment into the preheated pot, cover with the lid, and bake for 20 minutes.
• Remove the lid and continue baking for 15–20 minutes, or until the crust is deeply golden brown.

Cool and Serve

• Transfer the loaf to a cooling rack and allow it to cool completely before slicing. This ensures the crumb sets properly and prevents gumminess.