By the third time, stretch and fold, fold in the salt.
When you have finished the stretches and folds, leave to bulk ferment for 4-8 hours, depending on the room temperature.
Once your sourdough has doubled in size and you have beautiful air bubbles, you can scoop out the dough on a properly floured surface. Here you can mould and form the dough-see video here.
Once you have shaped your dough, place it in a basket or on a floured baking paper in a bowl to cold ferment in the fridge overnight-i like it to cold ferment for 36 hours.
The next day, use a cast-iron pot and place it in the oven to heat at 220 degrees Celsius.
Once the pot has heated for 15-20 minutes, remove from the oven, add in the bread, quickly score it, sprinkle on the seeds, and then add 2 ice cubes into the pot, close with the lid, and bake for 50-60 minutes.
30 minutes in, remove the qgain, score again, add more ice cubes, close the lids.
The last 20 minutes, leave the bread to bake without the lid.
Once the bread has baked, remove it from the oven and let it cool completely before slicing.
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I hope you love this ultra-delicious sourdough recipe
