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2.3kg White sourdough bread

Mix 150g starter with 200g water and 200 g flour. I like to leave it rise in a plastic bag overnight. In the morning I add 60g water 25g salt and approx 1.2 kg flour. I knead it by hand, let it rest for 50 min in a plastic bag. Fold and stretch 4 times in every 50 minutes. Place it in a greased, floured metal bowl and cover it with another metal bowl on top. When the dough has risen, cut it and place in a cold oven, still covered for 70 minutes on 240 degrees than remove the lid and bake it for another 10 minutes until golden.