– all purpose flour – water – sourdough starter – salt – rosemary
Mix all the ingredients. This includes the all-purpose flour, water, starter, salt, and fresh rosemary. Make sure everything is well combined.
After 30 minutes, perform the first round of stretch and folds. This helps build the dough's strength and structure.
Wait another 30 minutes and do the second round of stretch and folds. This step is crucial for developing gluten.
Three hours after the second round of stretch and folds, shape the dough.
Place it into a banneton basket, cover it with something airtight, and put it in the fridge for at least 8 hours and up to 72 hours.