My first sourdough bread

Can’t believe it worked! Aldo made the starter from scratch.

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Here's the recipe:

Ingredients: 260 g water // 80 g active sourdough starter // 400 g wheat flour // 8 g salt

1. The night before: Feed your starter at a 1:5:5 ratio (e.g. 10 g starter + 50 g water + 50 g flour) and let it ferment overnight in a warm place.
2. The next morning: Mix 250 g lukewarm water with the active starter until fully combined.
3. Add the flour and mix until no dry spots remain. Cover and let rest for 45 minutes.
4. Add the salt and the remaining 10 ml of water, then knead by hand for 4-6 minutes until the dough feels smooth.
5. Let the dough rest for 45 minutes, then perform the first stretch and fold: grab one side, stretch it up, and fold it over the middle. Repeat from all sides.
6. After another 45 minutes, perform a second stretch and fold.
7. Follow with 3-4 coil folds, spaced 30 minutes apart. With wet hands, gently lift the dough from underneath and fold it over itself to build structure.
8. After the final coil fold, let the dough rest for 30 minutes on a floured surface.
9. Gently shape the dough and place it in a basket. Let it rise for about 1 hour at room temperature.
10. Then cover and refrigerate for 18-20 hours, or overnight.

Baking:

1. Preheat the oven with a cast-iron pot inside to 250 °C for at least 30 minutes.
2. Take the dough straight from the fridge and carefully turn it out of the basket onto parchment paper.
3. Place it into the hot pot.
4. Bake for 5 minutes, then score the dough. For extra steam, add 2 ice cubes or a bit of water to the pot (not on the dough) and close the lid.
5. Bake for a total of 25 minutes at 250 °C with the lid on, then remove the lid, lower the temperature to 210 °C, and bake another 20-25 minutes, until the crust is golden brown.
6. Let the bread cool on a rack for at least 1 hour before slicing.