Sourdough bread without yeast

Late afternoon day 1:

• Mix autolyse dough of water and flour types and let the dough rest for 1 hour so the flour can absorb the water.
• The dough should be firm but smooth.
• Add salt and sourdough starter and run on the machine for 7-10 minutes until the dough is smooth and releases from the sides.
• Possibly add a tablespoon of flour.
• Do the gluten test.
• Place the dough in a bowl greased with oil, cover it with a cloth and place it in a warm spot.

• Folding process

• With moist hands, fold the dough under itself.
• Let the dough rise for 30 minutes.
• With moist hands, fold the dough under itself again.
• Let rise for 30 minutes.
• With moist hands, fold the dough under itself one more time and let the dough rise for 45 minutes to 1 hour.
• Place the dough on a floured surface.
• Fold the dough over itself, turn it, and tighten it.
• Let rest for 30 minutes.
• Repeat folding and tightening.
• Place a floured (e.g., half wheat and half rice flour or corn flour) cloth in a proofing basket or bowl.
• Place the dough with the fold facing up.
• Sprinkle with more flour and cover with the cloth.
• Place in the refrigerator until the next morning.
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• Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) and place a baking sheet or baking steel inside.
• Turn the dough out onto parchment paper, remove large clumps of flour, and sprinkle a thin layer of new flour on top.
• Score the bread with a razor blade, sharp knife, new utility knife, or similar to create a beautiful pattern.
• Place the bread on the hot baking sheet and bake at 250 degrees Celsius (482 degrees Fahrenheit) fan-forced for 15 minutes with a bit of steam.
• Reduce to 220, add a bit more steam, and bake for another 20-25 minutes until done.
• Enjoy!! ??
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