Sourdough, final day
Now we need the dough, a scraper, a clean cloth, a bowl, and some extra flour.
12 hours later, I dusted some flour over the dough and some over the cloth. I pushed the edge down with a scraper and flipped it over the cloth. I shaped it round, placed it in the bowl to help maintain the shape, covered it, and set it in a warm place for 2 hours.
At least 30 minutes before the next step, we'll preheat the oven to 230°C. Inside, we'll put water in a heat-resistant recipient because we'll need the water vapour in the first 15 minutes of baking.
Sourdough bread, day 2
Yesterday I made the starter and today I prepared the dough for tomorrow. Since it needs 12 to 18 hours to develop, I usually make it in the evening.
Here we go with a simple bread recipe:
We need 100g of yesterday's starter.
(We put back 50g of water and 50g of flour, mix it, and put it back in the fridge.)
We put the starter in 250g of lukewarm water and mix it for about a minute, until it dissolves.
We add 400g of white flour and 8g of salt.
We mix everything with a fork for another minute, until there's no dry flour to be seen.
Cover the bowl with a plate and put it somewhere warm (not next to doors or windows, preferably somewhere up).
That's it. Since I made it at 8 in the evening, I'll take care of the bread tomorrow between 8 in the morning and 2 in the afternoon.
Tomorrow evening, or the day after tomorrow, I'll make a different recipe, with a mix of regular white flour and whole grain flour.
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