Sourdough bread

Take out the sourdough (50gr o 1 big tbsp) and feed it with flour (50gr or 1.5 cup measure) and water (50gr or 0.8 cup measure), let it grow for 5 hours. Put volkloren flour, white w/vezels, with temperatura ambiente water and the activated sourdough in a bowl and mix them. Don't mix it too well. Let it ferment for at least 1 hour. Add salt (3% of the flour) and fold 8 times. Let it rest for at least 30 minutes. Do 8 foldings and wait for 30 minutes Do 8 foldings and wait for 30 minutes Do 8 foldings and wait for 30 minutes Do 8 foldings (this would be extra) Place the dough on a proofing basket or fabric with flour in a basket so it breathes. Let it rest (covered with a clothe) for at least 12 hours or let it sit overnight in the fridge to proof and rise up. Turn on the oven at 225 ºC, 10 mins pre-heat. Checking that the consistency looks good. Move the dough to a baking plate previously sprinkled with flour, it should be quite firm at this point. Score the sourdough: with a razor perform a cut across the top of the dough. With my oven, I bake for around 30 minuets with steam, by placing 1 baking plate with water under the baking plate with dough. If you have a good oven, then bake it first for 25 minutes (with steam), and then 15 minutes without the lid. Let it sit for 1 hour