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Starting Instructions:

1. Prepare Your Starter:

• Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before starting the bread-making process to ensure it’s at its peak.

2. Float Test:

• Conduct a float test by placing a small amount of starter in water. If it floats, it’s ready to use. If it sinks, continue feeding and wait until it floats.

3. Mixing:

• In a large mixing bowl, combine the flour, warm water, active starter, and salt. Mix thoroughly until all ingredients are incorporated.

4. Autolyse:

• Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes. This allows the flour to hydrate properly.

Kneading and Folding:

1. Stretch and Fold:

• After 30 minutes, uncover the dough and perform a series of stretch and folds. Grab one side of the dough, stretch it upwards, and fold it over the center. Repeat this process, turning the bowl a quarter turn each time, until you complete one round (4 folds in total).

2. Rest and Repeat:

• Cover the dough again and let it rest for another 30 minutes. Repeat the stretch and fold process two more times, each time covering and resting for 30 minutes.

3. Bulk Fermentation:

• After the final fold, cover the dough and let it ferment at room temperature for 6-12 hours, or until it has doubled in size. Monitor the dough to prevent over-fermentation.

Shaping and Proofing:

1. Shaping:

• Transfer the dough to a lightly floured surface. Fold the edges towards the center to create surface tension, then shape it into a ball.

2. Optional Rest:

• Optionally, let the shaped dough rest uncovered for 15-20 minutes to prevent sticking to the tea towel during proofing.

3. Final Proofing:

• Place the shaped dough seam side up in a floured banneton or bowl lined with a floured tea towel. Cover with plastic wrap or place in a plastic bag, ensuring the seam side is up.

4. Cold Proofing:

• Refrigerate the dough for 12-15 hours. This helps with shaping and oven spring. Alternatively, proof at room temperature for 3-4 hours.

Baking:

1. Preheat and Prepare:

• Preheat your oven to 450°F (230°C). Place a baking sheet with a ramekin of water on the lower rack to create steam.

2. Scoring and Baking:

• Remove the dough from the fridge. Score the dough with a lame or razor blade to allow for even expansion. Transfer the dough to a parchment-lined baking sheet and dust with flour if desired.

3. Bake:

• Bake at 450°F (230°C) for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for an additional 15-25 minutes, or until golden brown and baked through.

4. Cooling:

• Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. Enjoy your freshly baked sourdough bread!