Feed sourdough starter 6 to 12 hours prior to making the dough.

In a large bowl, add sugar, salt, flour, sourdough starter and water and mix only until the dough is formed.

Cover the bowl with plastic wrap, reusable beeswax wrap or a damp towel, and let the dough rest for 30 minutes in a warm spot.

After 30 minutes, stretch and fold the dough over itself. Rotate the bowl ¼ turn and repeat the stretch and fold until you have complete 2 sets. Cover the bowl and repeat stretch and fold after 30 minutes, 4 to 6 times. Bulk fermentation is done when your dough is soft, less sticky, stretchy and with a good windowpane.

Line a baking sheet with parchment paper and flour it lightly with bread flour or cornmeal to prevent from sticking.

Do not punch down dough. Place dough into a clean surface and pull the edge closest to you up and towards the middle. Repeat with each edge, folding the dough until tight. There is no need for a proofing basket for this recipe, just shape the dough and place it on a lined baking pan.

Place the dough over the lined baking sheet for proofing. After 1h30, poke it lightly and observe if the place where poked pops back out slowly and leave a slight indentation. If so, it’s ready to be baked.

Preheat your oven to its maximum for at least 40 minutes, with racks both in the middle and bottom. Place an empty baking sheet on the bottom rack while the over preheats.

Score your dough with a sharp blade or knife. You can make one clean cut through all the top, or you can score the way you prefer. Spray your dough with water.

Pour carefully 1 cup of water into the baking sheet at the bottom rack of your oven just before placing your loaf into the middle rack.

Lower the oven temperature to 425°F. Bake your loaf for about 40 to 50 minutes, or until the crust is golden brown and you get a hollow sound when you knock on loaf. If you prefer, and have a thermometer, you can check the internal temperature of your bread to check for doneness. For sourdough, it’s done when the thermometer read 210°F.

Remove bread from the oven, placing loaf to cool on a wire rack for at least 1 hour before slicing.