Sourdough Bread

(1)-Give 1/4 cup of your `Starter` a good feeding-(Make sure to make it a little thicker than usual...(2)-While the `Starter` is slowly activating---get a mixing bowl-(I use one where the inside rim of a glass lid to a 10-inch skillet fits perfectly on top making a tight seal---loosen the screw that holds the lid handle just a little bit---this let's just a little air out during all procedures)...(3)...`Autolyse`(add 1-and-1/2 cups of flour-(I use 1-1/4 bread flour+1/4 wheat)-Plus-3/4 cup of filtered water to bowl---Mix well---Put on lid---let rest for 30 min...(4)...Remove lid---wet fingers---fold dough from sides into the center while slowly turning bowl and messaging center between folds---put lid back on and wait another 30 to 40 minutes and repeat---do this 4 or 5 times...(5)...Add 2-teaspoons of sugar+1-teaspoon of salt---mix well---then add-3/4 cup of activated `Starter`---incorporate and add additional flour to form a stiff dough...(6)...Put lid back on---let rest for 2 to 3 hours--or until double in size...(7)...wet fingers---fold in sides to center---knead a little---put lid on and refrigerate for 18 hours...(8)....Preheat oven at 400 degrees for 30 minutes---while oven is preheating---place a sheet of parchment paper on medium size baking sheet. (Do not remove dough from fridge until the 30 minutes are up....(9)....Scoop out dough slowly onto the parchment and put immediately into oven...(10)...After 12 or 13 minutes---turn loaf around---turn down oven heat to 350 degrees....continue baking and turning loaf again after another 15 or 20 minutes---Check with temperature gauge periodically until reading reaches 205 degrees. (Option)...brush top and sides with extra virgin olive oil---turn oven off---let loaf rest in oven a few more minutes----remove to cooling rack.....