Sourdough, Shu's method

 I do two loaves by 1000g flour (70% strong white bread, 30%wheat) and 70% water (i.e 700g)

[variation: 60% white, 10% wheat, 30% malt]

Mix and leave for 1 hour in not too hot room. Then add 200g levain (starter plus 50/50 white/wheat at 100% hydration). Mix and leave for 40mins

[variation: add 150-200g sesame seeds] 

Then add 20g salt and 20g water. Mix. And leave for 40

Then do your stretch and folds every 30-40. [total of 6 times]

For about 3ish hours although just give it a shake if it looks poofy that’s good.

Sometimes I forget and do 4 hours.

Then floured surface (I use rice flour) - dump dough on surface. Cut in half and shape each. Let bench rest for 30mins.

Then shape and put in banneton or well floured bowl w towel.

Leave out for 1 hour or so and then in fridge overnight.

Next day bake at 220 with lid on cast iron Dutch oven. I usually do 50 and then lid off for 15.