This dough is naturally tacky because it has a fairly high water content. Give it time to rest after mixing, then complete the stretch-and-folds to build strength. Use slightly damp hands instead of adding lots of extra flour. If it is still spreading like batter, make sure your starter is active and let the dough develop before shaping. Next time, you can hold back 10–20g of water if your flour absorbs less.

When to refrigerate: After the dough finishes its room-temperature rise and you shape it (around 10:00pm in this schedule), place it seam-side up in a flour-lined banneton or towel-lined bowl, cover well, and refrigerate right away.

When to take it out: An overnight cold proof of about 8–16 hours works well for this recipe. You can sometimes extend it toward 24 hours if your fridge is cold and the dough has not overproofed. The next morning, preheat the Dutch oven, then turn out, score, and bake the dough straight from the fridge—no need to warm it up or feed it. If the dough looks noticeably underproofed, let it sit at room temperature briefly before baking.

Before putting starter in the fridge: Feed it first using a 1:1:1 ratio by weight (equal amounts starter, water, and flour). For example, mix 50g starter with 50g water and 50g flour. Cover the jar and leave it at room temperature for about 1–2 hours to let fermentation begin, then refrigerate it. You do not need to wait for it to double before refrigerating.

While it’s refrigerated: If you aren’t baking regularly, take it out, feed it, let it sit for 1–2 hours, and put it back in the fridge about once a week.

Before your next bake: Take it out about 1–2 days before you plan to mix dough, and feed it soon after removing it from the fridge (you can feed it while it is still cold). Leave it at room temperature and feed again roughly 12 hours later if needed until it reliably doubles and looks bubbly. Use 100g of active, risen starter for the recipe above, and keep some starter back for future feedings. After you bake, feed the starter you kept, rest it on the counter for 1–2 hours, then return it to the fridge.

How to store it: Once you have an established, healthy starter, put your unfed discard into a clean jar or container with a lid and refrigerate it promptly. You can add discard from several feedings to the same jar; label the jar with the date of the oldest discard. You do not need to feed discard you plan to use in recipes.

How long it lasts: I recommend using refrigerated discard within 1–2 weeks for the best flavor and quality. Properly stored discard may last several weeks, but it becomes more acidic with time. If you will not use it soon, freeze it in recipe-sized portions and thaw in the refrigerator when you are ready to bake.

When to throw it away: A gray or dark liquid on top (sometimes called hooch) and a stronger sour or alcoholic smell can be normal. Discard the entire jar if you notice fuzzy mold, pink or orange streaks, or a rotten or otherwise unusual smell. If you are unsure, do not use it.

Yes! Bread flour has more protein and usually makes a dough that holds its shape better. All-purpose flour can work, but it may feel softer or stickier. If you are using all-purpose flour for all 500g of flour, try starting with about 325–335g water instead of 350g. You can add a little more if the dough feels too stiff. Follow the dough’s texture and rise rather than the clock alone.

That’s okay—the clock is only a guide. Use your starter when it looks bubbly, airy, and has roughly doubled after feeding. A warmer spot (about 75–78°F) can help it rise, but don’t overheat it. If it needs more time, move the dough-making and baking schedule back. If it remains sluggish after many hours, give it another feeding and wait for a strong rise before mixing your loaf.

Yes, missing one set usually won’t ruin your bread. Stretch-and-folds build strength, but the dough also develops as it rests. Aim for the remaining sets, about 30 minutes apart, without pulling so hard that the dough tears. If you are making the Jalapeño-Cheddar version, still divide the add-ins between two folds so they distribute evenly.

Let the loaf cool completely on a rack before slicing, ideally for at least 1–2 hours. A crusty loaf is best the day it’s baked. For the next day, keep it loosely covered at room temperature; once cut, protect the exposed crumb. For longer storage, slice it, wrap it airtight, and freeze it so you can toast slices as needed. Avoid refrigerating baked bread—it tends to go stale faster.