One of the very good bakes 🤩

My recipe for two loafs

🧂 Ingredients
1000g flour (I use Tipo 00)
750g water
220g active sourdough starter
20–25g salt

I mix 700g of the water with the flour and sourdough starter, then let it ferment (autolyse) for 25–30 minutes.

Next, I add the salt and the remaining 50g of water, and “crab claw” 🫳🏼 it together until the dough is homogeneous again. Then I go straight into 10 minutes of stretch and fold. I set a timer for 10 minutes and do continuous stretch and folds until the timer goes off.

After that, I set a timer for one hour and do four stretch and folds again. I repeat this every hour until the dough is nearly doubled in size.
Once it's close to doubled, I whip it out onto the counter, divide the dough in two, and shape them into two boules. I build surface tension (tighten them up), let them rest for 10-ish minutes, and then shape them for the proofing baskets.
From here, I either leave them out at room temperature for 1–2hours, or place them straight into the fridge overnight. This depends on how proofed the dough already is and how warm it is in my kitchen.

Baking (next day):
I preheat the oven with my Challenger bread pan inside to 260°C (500°F) for at least an hour, bake for 20 minutes with the lid on, then reduce to 230°C (446°F) and bake for another 25 minutes with the lid off.