Flour the banneton proofing basket, or tea-towel-lined bowl generously.
Flour the banneton proofing basket, or tea-towel-lined bowl generously. Place the dough inside seam-side up and cover with a towel. Refrigerate overnight or for at least 8 hours. It can stay refrigerated for up to 48 hours until you’re ready to bake the sourdough bread. It will rise slightly but won’t double.