The new Sourdough is ready to bake our first sourdough bread. As a freshly raised sourdough is still a little bit weak, it makes sense to do one (or even better two) sourdough feedings at warm temperature to rise some more yeasts. After this rounds of refreshing the sourdough starter is very active and can be used to prepare the sourdough for the bread.
As the bread is made with sourdough only, some patient is need while preparing the dough. Especially baking should be considered depending on the proofing status of the loaf and not on the clock. A good method to test if the bread is already ready for baking is pressing thumb carefully into the surface of the loaf. If the dent spring back directly, it still needs to proof for some time. If the dent is filling slowly, the bread can go in the oven, if a strong oven spring is desired. If the dent will stay it is really time to bake. The bread will have still some oven spring.