Take 25 grams of sourdough starter. Add 50 grams of room temperature water, stirring until dissolved. Mix in 50 grams of bread flour. Let it sit on the counter overnight for about 8 hours until it doubles in size.

In a KitchenAid stand mixer bowl, combine 275 grams of water, 10 grams of kosher salt, 100 grams of active sourdough starter, and 450 grams of bread flour.

Mix on the lowest setting until the ingredients incorporate. Increase the speed to the second setting and knead for about 8 minutes until fully kneaded.

Scrape down the sides of the bowl, cover the dough, and let it rise at room temperature for 5-8 hours until it doubles in size.

Sprinkle flour on the counter and transfer the dough onto it. Fold each corner of the dough to the middle, creating a log shape. Gently round the dough into a ball, cupping and pulling to create surface tension.

Transfer the dough onto parchment paper and place it in a Dutch oven. Let it rise for about 3 hours until doubled in size.

Score the dough with a bread knife in an X pattern. Place the Dutch oven in a non-preheated oven, set to 500°F (260°C). Bake for 50 minutes with the lid on. Remove the lid, bake for an additional 5 minutes at 500°F (260°C) to achieve a golden brown color.

Transfer the baked loaf to a wire rack and cool for about an hour. Slice and enjoy the easy and delicious artisan-style KitchenAid Sourdough Bread Recipe!