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.
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!! ??
