David BreadHead Sourdough Bread

1 When your starter is ready, mix it with 300g of water and 100g of active starter. 2 Add all the flour to the water mixture and blend until it forms a homogeneous mass with no dry flour left. Let it sit for 30-40 minutes. This process is called autolyse and allows the flour to fully absorb the water, activates the enzymes in the flour, and starts developing the gluten network. 3 Knead the dough by hand until smooth, about 3-5 minutes. 4 Let the dough rest for 5 minutes. 5 Transfer the dough to a clean bowl with a little neutral oil at the bottom. 6 Over the next 2 hours, fold the dough 4 times every 30 minutes. Folding method: Wet your hands (to prevent sticking), lift the dough on each side and stretch it up 25-30 cm, then fold it under itself. Do this twice on each end of the dough until it feels tight. Be careful not to over-fold and cause it to tear on top. 7 After the last fold, let the dough sit for 1.5-2 hours. 8 Put the dough onto a clean, unfloured surface. Use a dough scraper to tighten the dough (you can find tutorials on pre-shaping on YouTube). 9 Let the pre-shaped dough rest for 20-40 minutes. 10 Final-shape the dough so it’s ready for the proofing basket or bowl. 11 Line your proofing basket or bowl with a kitchen towel dusted with wheat flour or rice flour to prevent sticking. 12 Place the dough, top side down, into the proofing basket or bowl. This way, the top will be facing up when you turn it out for baking. 13 Refrigerate overnight or for 8-12 hours.