🍞 Sourdough Bread

Method

1. The starter: mix 1/2 cup of the whole wheat flour with 1/4 cup water in a jar; each day discard half and add 1/4 cup flour and 1/4 cup water, for 5 days, until it doubles within 6 hours of feeding.

2. Stir 2/3 cup of the active starter with 2 cups of the water and 5 cups of the flour, leave for 30 minutes, then add the salt and squeeze it in.

3. During the first 2 hours, stretch the edges of the dough and fold them to the centre 4 times every half hour.

4. Leave it until it grows by about half and shows bubbles, about 4 hours.

5. Shape into a tight ball, place in a floured basket and refrigerate covered for 12 hours.

6. Heat a cast-iron pot with its lid in a 250°C oven, turn the dough into it, slash with a blade and bake covered for 20 minutes, then uncovered for 25 minutes.

7. Cool for 1 hour before slicing.

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