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 supple.
Add salt and sourdough starter and mix with a machine for 7-10 minutes until the dough is smooth and releases from the edges.
If necessary, add a tablespoon of flour.
Perform the gluten test.
Place the dough in a bowl greased with oil, cover with a cloth and let it rest in a warm place.
Fold the dough under itself with damp hands.
Let the dough rise for 30 minutes.
Fold the dough under itself again with damp hands or use the bum technique!
Let rise for 30 minutes.
Fold the dough under itself once more and let it rise for 45 minutes to 1 hour.
Place the dough on a floured surface.
Fold the dough over itself, turn it, and tighten it up.
Let it rest for 30 minutes.
Repeat folding and tightening.
Place a floured cloth (e.g., half wheat and half rice flour or cornmeal) in a proofing basket or bowl.
Place the dough in with the folding side up.
Sprinkle with more flour and cover with the cloth.
Refrigerate until the next morning.
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) and place a baking sheet or baking steel inside.
Flip the dough onto parchment paper, remove large clumps of flour, and sprinkle a thin layer of new flour on top.
Score a decorative pattern into the bread using a razor blade, sharp knife, hobby knife, or similar.
Place the bread on the hot baking sheet and bake at 250 degrees Celsius (482 degrees Fahrenheit) with fan and some steam for 15 minutes.
Turn the oven down to 220 degrees Celsius (428 degrees Fahrenheit), add a bit more steam, and bake for an additional 20-25 minutes until done.
Enjoy!! ??
