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ChasnotRobert
@dancing james
I’ll post pics of a loaf rising in a bit
Basics of the method I was taught
Mix flour water and starter
Leave for 45 mins or so
Stretch dough out flat, sprinkle with salt and then fold back and knead salt in
Every 45-60 mins stretch and fold the dough but basically let the starter do most of the work
When the dough has got to a good “window pane” it is ready for shaping. Have the proving container as a reference and pull out and then up and back taking care not to overstretch the dough. If it does over stretch and tear knock it back and leave for another 30 mins or so.
The shaping is to give an even tension across the surface. I can tell if this was achieved when the loaves rise evenly, if I have over tensioned it tends to bulge out a bit during cooking.
Put shaped loaf into floured banneton (even easier in a floured cloth in the banneton). Leave out on the side for 45 mins or so to allow the dough to begin to rise up. Then put in the fridge for 8-24 hours. Longer time will have more flavour but at the extreme it will rise less).
45 mins before baking pull dough from fridge and pre heat oven and baking stone.
Just prior to baking put dough on to hot stone, sprinkle with flour and then score.
Cook until sounds hollow when tapped or core temp exceeds 90c.