Mix the dough

• Weigh 350 g of room temperature water in a bowl (use whatever water works best with your starter).
• Add 100 g of active starter and mix it into the water.
• Add 450 g of bread flour and 50 g of rye flour (or substitute/omit as you like).
• Mix until you get a shaggy dough — aim for 60–70% hydration (water grams divided by flour grams) so it stays manageable for shaping.

Rest the dough

• Cover the bowl (a reusable shower cap works great) and let the dough rest.

Add the salt

• Add 10 g of salt.
• Wet your hands and dimple the salt into the dough, squeezing it through until fully mixed.

Stretch and fold (set 1)

• Wet your hands, pick up the dough and slap it over on itself — don't pull too far, just enough to stretch it.
• Pick it up and throw it a little as well.
• Do 3–4 full rotations of the bowl.

Set up the aliquot jar

• Take about 38 g of dough and place it in a small condiment jar (aliquot method).
• Look up the aliquot chart for the volume based on your dough temperature (around 74–75°F).
• Set the jar aside to monitor fermentation.

Stretch and fold (set 2)

• Wet your hands again and do the same stretch and fold, throwing the dough a couple of times.
• Cover and let rest.

Coil fold (final set)

• Be gentle: take the dough, roll it on itself (coil fold), turn the bowl and repeat.
• Keep the smooth surface on top and build a little more tension — this keeps the bubbles trapped.
• Cover and wait until the aliquot jar fills up, then move on to bulk fermentation and shaping.