While traditional methods of sourdough baking rely on long fermentation times and even cold fermentation to enhance sourness, they don’t always guarantee that extra tangy punch some of us crave in sourdough.
In a large bowl, mix the active starter with warm water, salt, and citric acid. Gradually add flour, forming a shaggy dough. Let it rest for 30 minutes.
Let the dough rest in a covered bowl at room temperature for its first rise, allowing for bulk fermentation. This can take anywhere from 6 – 8 hours, depending on the temperature in your kitchen.
In the first hour of bulk fermentation, do 4 sets of stretch and folds, approximately 20 minutes apart.
Once the bulk fermentation is done, move your bread dough to a floured work surface and shape it. Fold the edge of the dough to the center, turn it a bit, and fold the next edge.
Keep turning and folding until you’ve gone full circle. Turn the dough over so the seam faces the counter. Then shape the dough into a round ball with your hands.