This sourdough bread almost didn’t make it to the baking stage as I found it too sticky to shape at room temperature. After going bulk fermentation overnight and 4 turns at 30-minute intervals to carry out a series of stretch-and-fold action,the dough became more and more sticky as it returned to room temperature. By the time I had reached the last turn, the wet dough obviously looked like it won’t survive beyond my somewhat still botchy shaping skills.
But my natural starter has been surprising me pleasantly for the past few bakes, so I was curious how this bread will turn out, with a nice shape or not. Plus the recipe I referred to also bake the bread straight out of the fridge. So I placed the dough back into the fridge overnight to firm it up again, swiftly removed the entire dough out of the container it while it is cold the next morning, shaped the dough by creating a tight gluten cloak, sprinkled some flour on the surface, created a deep slash before sending it into a preheated oven at 220C for 1 hour.
True enough, my starter did not disappointment me this time either.