I've been baking sourdough for eleven years. In that time I've tried dozens of recipes, methods, and techniques. I've made beautiful loaves and absolute disasters. I've gone through phases of obsessive precision and phases of complete improvisation.

This is the recipe I always come back to. It's not the most technically impressive sourdough you'll ever make. But it's reliable, delicious, and fits into a real life with real demands on your time.

What you'll need

• 450g bread flour (or all-purpose in a pinch)
• 325g water, room temperature
• 100g active sourdough starter
• 9g salt
• A Dutch oven

The night before

Mix the flour and water together until no dry flour remains. Cover and let rest for 30 minutes (this is called autolyse — it develops gluten without any kneading). Add the starter and salt, mix well, then cover and leave at room temperature.

The next morning

Perform 3 to 4 sets of stretch-and-folds over the first 2 hours, about 30 minutes apart. The dough will become noticeably smoother and more elastic with each set. Then leave it alone until it's risen by about 50% and looks bubbly and alive — usually 4 to 8 hours depending on your kitchen temperature.

Shaping and the cold proof

Shape the dough into a round or oval loaf, place it seam-side up in a floured proofing basket (or a bowl lined with a floured kitchen towel), cover, and refrigerate overnight. The cold proof develops flavor and makes the dough easier to score.

Baking day

Preheat your oven to 500°F (260°C) with your Dutch oven inside for at least 45 minutes. Turn the cold dough out onto parchment paper, score it with a sharp knife or lame, and lower it into the screaming-hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until deeply golden.

The hardest part

Let it cool for at least an hour before cutting. I know. I know. But cutting into a hot loaf compresses the crumb and makes it gummy. The wait is worth it.

Once you've made this a few times, you'll stop measuring and start feeling. That's when sourdough becomes truly yours.