White sourdough form start to finish

White Sourdough recipe

250g water, at 15°C - 20°C
80g active sourdough starter, refreshed 12-18 hours before
420g Strong White Bread Flour
8g fine salt
Extra 30g water (approximately) to add in after the salt. 

Makes one large sourdough loaf
Method
Prepare the autolyse: Mix the water and starter together, then add in the flour. Mix until roughly but evenly combined, about 2-3 minutes, then switch the machine off (if using an electric mixer) and leave for 1 hour.
For the final mixing: Switch the mixer back on and mix for 4-5 minutes on a medium speed or until the dough starts to appear elastic. Then add the salt and some of the additional water only if you think it needs it, mixing until the water is incorporated before adding more. The final dough temp should be about 15°C-20°C, quite cool.
First Proof: Put the dough into a lightly oiled container, something with a lid is good for this cover and leave at a very warm temperature about 30°C and leave for about 2 hours to rise. Give the dough one stretch and fold (coil fold) then cover again and leave for another 1 ½ - 2 hours until risen by about 50% and aerated.
Shape and second proof: Shape the dough into a ball, leave to rise for another hour. Have your banneton ready, with a cloth inside to help stop it sticking. Shape the dough into a batard or cob shape, place seam-side upwards on the cloth then place this in the banneton. Leave to rise for about 45-60 minutes at 30°C, then cover and place in the refrigerator overnight. I use a plastic food bag with a clip on.
To bake: The following day preheat your oven and the oven to 220°C (fan). If you have a baking stone put this in the oven at the same time, if not just place 2 baking trays in there to get hot. Tip the dough out onto some baking paper slightly larger than your loaf, slash the top with a lame or really sharp knife then lift the paper and loaf onto the stone or tray base and into the oven. On the second put a 2 or 3 ice cubes and shut the oven as fast as possible and Bake for about 20 minutes then turn the oven down to 180°C fan and bake for a further 15/20 minutes until the crust is the desired colour.

I usually double or triple the quantity’s of this recipe but it depends on how much bread your mixer can handle.