In a large mixing bowl, combine the active sourdough starter and water. Stir until well mixed. Add the bread flour and salt, and mix until a shaggy dough forms. (you do not need to knead it)
Fold and stretch it! Folding technique is a process of strengthening the dough's structure and make it more digestible. Here's how you do it: - After mixing and covering the dough, let the dough rest for 30 minutes. -Wet your hands and grab one side of the dough, stretching it up and over to the other side. Rotate the bowl a quarter turn and repeat the process. -Do this for each side of the dough until you've completed a full rotation of the bowl. -Cover the bowl and let it rest for another 30 minutes.
Repeat this process 3 times and after the last fold cover the dough and let it on the kitchen counter and warmer place until the dough doubles in size.
Turn the dough out onto a floured surface and divide into 8 small pieces. Then gently shape it into a round loaf and put on a baking paper. Optionally, you can mix a tsp honey and 3 tbsp water and mix. Dip the shaped doughs in the water and then sesame.
Cover the shaped dough with a floured kitchen towel. Cover it and allow it to proof for 1 hours, or until it has visibly expanded.
About before you're ready to bake, preheat your oven to 225 ℃.
Carefully place the doughs on a tray and bake for , or until the bread has a golden-brown crust.
Once your sourdough bread is done, remove it from the oven and let it cool on a wire rack for at least an before serving.