Sourdough bread

Take out the sourdough and feed it (with flour and water, same amount of each), let it grow for 5 hours (this may vary depending on your sourdough and temprature). Put 600gr of flour, (all-purpose flour and whole wheat flour, ratio of 70/30) with lukewarm water and the sourdough (30% of the flour) 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 mix everything together. 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. Sprinkle flour on a proofing basket and place the dough inside. Sprinkle flour on top. Let it rest for at least 12 hours or let it sit overnight in the fridge to proof and rise up. Turn on the oven at 230 ºC. Check that the consistency looks good. Move the dough to a baking paper, facing down, it should be quite firm at this point. If you want, using a brush, paint the top with a thin layer of olive oil. 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. Bake 10 minutes more to form the crust. If you don't have a way to create steam, you can place the bread in a dutch oven, on a baking paper, and bake it as long as the steam part, and then the last part without the lid to form the crust. 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 Enjoy