Sourdough Wheat Bread

1. Mix: In a large bowl, mix the flour and water until combined. Let it rest for 30 minutes (autolyse).
2. Add Starter & Salt: Add the sourdough starter and salt. Mix well until fully incorporated.
3. Fold: Perform a series of stretch and folds every 30 minutes for the next 2 hours.
4. Bulk Fermentation: Let the dough rise at room temperature until it has increased in volume by about 50-75%.
5. Shape: Shape the dough into a round or oval loaf and place it in a proofing basket.
6. Cold Proof: Place the basket in the fridge and let it proof overnight (8-12 hours).
7. Bake: Preheat your oven to 250°C (480°F) with a Dutch oven inside. Score the bread and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes at 230°C (445°F) until golden brown.
8. Cool: Let the bread cool completely on a wire rack before slicing.

Enjoy your homemade sourdough bread!