– water – active sourdough starter – salt – bread flour
In a large bowl, mix your water, starter, and salt. Add both flours and mix well. Cover with something airtight and let the dough rest for 30 minutes.
After 30 minutes, it’s time to do some stretch and folds. They’ll help with gluten development, which is crucial for the bread’s shape and texture.
Once you’re done with the stretch and folds, cover the dough again (it should now look like a smooth ball) and let it do its first rise at room temperature for about 5 hours.
Once the bulk fermentation is done, move your dough to a floured surface. Now, it’s time to shape your dough.
Get your bread basket or banneton ready by lining it with a tea towel that has a light dusting of flour. Gently place your dough ball into the basket with the pinched side facing up.