– water – active sourdough starter – salt – bread flour – whole wheat flour
Cover with something airtight (plastic wrap, aluminum foil, plastic bag, even a shower cap works!) 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.