Step 1: Feed Your Starter
- Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before starting the recipe if needed.
Step 2: Autolyse (Mix Flour and Water)
- In a large mixing bowl, combine the flour and water. Mix until just combined (no dry spots).
- Cover the bowl with a damp towel and let it rest for 30–45 minutes. This step allows the flour to hydrate and gluten to begin forming.
Step 3: Add Starter and Salt
- Add the sourdough starter and salt to the dough. Mix thoroughly using your hands until fully incorporated. The dough will be sticky.
Step 4: Bulk Fermentation
- Stretch and Fold: Over the next 3–4 hours, perform a series of stretch-and-folds every 30 minutes:
- Gently pull one side of the dough up and fold it over itself.
- Rotate the bowl and repeat on all four sides.
- Rest: After the final stretch and fold, cover the dough and let it rest at room temperature until it has doubled in size. This can take 6–8 hours, depending on room temperature.
Step 5: Shape the Dough
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