To Start: In a large mixing bowl, combine warm water and sourdough starter. Mix until frothy.
Mix the Dough: Add the rest of the ingredients to the bowl. Mix until fully incorporated. Cover and let it sit for 20 minutes.
First Stretch and Folds: After 20 minutes, stretch and fold the dough over itself about 7 times. Let it rest for an additional 15 minutes and then repeat the stretch and folds. Continue this process of "stretch and folds" followed by a 15-minute rest, 4 times in total.
Fermentation Once finished with the stretch and folds, cover and let the dough rise until doubled in size.If your house is warm, this may take about 3-4 hours. Alternatively, you can place it in the fridge overnight for a slower fermentation process and resume steps 5-9 the next morning.
Shaping the Dough: Dump the dough onto a floured work surface and divide it in half.Shape each dough ball into loaves by making the dough into a rectangle, folding it like a book, and then rolling it up.
Creating Tension: After they are rolled up, create tension in the dough by pushing it away from you and then pulling it towards you.Repeat this process until the dough feels bouncy and cohesive. Keep the shape of a rectangle in mind to fit better in loaf pans. You can also shape it into round loaves if preferred.
Second Rise: Place the dough into bread pans or a proofing basket (if making a round loaf).Let it rise for an additional 1 hour (may vary depending on the temperature in your house).Preheat the oven to 400°F.
Baking: Once proofed, the dough should be about 1 inch taller than the bread pan.If making a round loaf, this is the time to score the loaf with your desired design.Mist the dough with some water and place it in the oven.Bake for 35 minutes or until the bread reaches an internal temperature of 200°F.
Cooling: Take the bread out of the oven and let it cool for at least 1-2 hours before slicing to achieve the best results.Don't forget to take a photo and tag me with your beautiful bread! Enjoy!
