Baking sourdough bread can seem intimidating at first, but with patience and the right technique, anyone can master it. One important tip I’ve learned is to pay close attention to dough consistency — aim for a shaggy and sticky texture right after mixing. This helps develop gluten gradually during the series of stretch and fold steps. The process includes multiple folds spaced 30 minutes apart, which strengthens the dough and creates those desirable air pockets inside the bread. After the bulk fermentation at room temperature, refrigerating the dough overnight enhances flavor and improves texture. For baking, preheating a Dutch oven to 475°F ensures a steamy environment that mimics a professional bread oven, helping achieve a beautifully crisp crust. Using rice flour for scoring prevents sticking and adds nice aesthetics. Also, placing water or ice at the bottom of the Dutch oven further generates steam, which is crucial in the first 20 minutes of baking at 425°F covered with the lid, before finishing uncovered to brown the crust. I’ve found that working straight from the fridge keeps the shape intact as the loaf goes into the oven. This method gives a satisfying crust and soft, airy crumb that makes sourdough so special. Give yourself time to experiment with hydration levels and folding techniques to suit your climate and flour type. Baking sourdough is a rewarding journey that improves with every loaf you make, and following these solid foundational steps will set you on the right path.