Sourdough Bread

1. Feed it in a 1-1-1 ratio; this time I used 50 g starter, 50 g flour (25-25 pastry and bread flour), and 50 g lukewarm water.
2. Let it rise.
3. Mix the starter with the lukewarm water, then add the flour. Knead for about 5-10 minutes.
4. After half an hour, add the salt and let it rest for at least another half hour.
5. Stretch and fold it 4 times at hourly intervals (at least 2 times), with wet hands.
6. Do 1-2 laminations with a half-hour break in between (on a wet surface).
7. Shape the bread.
8. Place it in a floured proofing basket and refrigerate overnight.
9. Preheat the oven with the baking vessel to 250°C (top and bottom heat).
10. Score the dough.
11. Bake covered for 20 minutes. Uncovered for 25 minutes.
12. Let it cool completely.

If more time passes between the steps, that’s not a problem; it can stay longer in the fridge too.

You can bake it in a roasting pan, a lidded glass dish, a clay baker, or a cast-iron pot.