– all-purpose flour – water – sourdough starter – salt
Start mixing: In a large bowl, combine water, salt, and sourdough starter. Mix thoroughly to ensure the starter is well dispersed in the water.
Add Flour: Introduce the flour to the bowl and mix. Expect the dough to be very sticky, which is normal at this stage.
Autolyse phase: Let the mixture rest for at least 30 minutes. This allows the flour to fully absorb the liquid, known as the autolyse process.
Begin bulk fermentation: After autolyse, the bulk fermentation starts. For the first two hours, perform 3 to 6 sets of stretch and folds or coil folds every 20 to 40 minutes.
Bulk ferment time: The duration of the bulk ferment depends on your kitchen's temperature. Typically, with a slightly larger amount of starter, it lasts about 6 to 9 hours at room temperature.