The two sourdough principles:
Multiplication of yeast - the starter gets revved up, and then when it's all excited you give it a new home which is your dough for you loaf of bread!
Structure - without this built structure and strength the loaf will not be able to hold the gas bubbles, there is a stretching and folding method. Three to four stretch and folds is the average, with a couple of hours between each step. However, the time schedule for the structure building is very flexible.
When the structure and the fermentation of the yeast are complete, it's time to shape and "final proof".
Two loaves:
200 g starter
625 g water
Cut up the starter into the water
900 g flour
16 g salt
Mix it. Mix it good!
Spritz the mixture, then REST for half an hour.
First fold, ten to twelve stretch/folds
REST for two hours.
Second stretch/fold (five times, spray when done, back into bowl)
REST two more hours.
Third stretch/fold. (same as before)
REST one final hour.
PRE-SHAPE, as follows...
Use flour now (not water).
Dough comes out upside down - divide into two equal parts.
Stretch/fold, then tuck into nice ball. Sticky part goes inside. Floury part is now outside.
Leave for an HOUR.
Final shape time begins!
Flip the ball, sticky side goes to top.
Press down gently with fingertips; then four folds - two on each side.
Press into elongated loaf. Prepare bannotons and loaf goes in seam side up.
Into fridge OVERNIGHT!
In the morning transfer to thin floured board, then into preheated oven.
Water is in lower tray already boiling from kettle.
BAKE 15 minutes at 450F
BAKE 20 minutes more at 375F
Cool it down and slice!!!
