| 1. | Take the required amount of "Sourdough Culture" from the
refrigerator and let come to room temperature. Result: sourdough culture. |
| 2. | Mix all ingredients of the "Starter". Result: starter mixture. |
| 3a. | Knead the sourdough culture thoroughly into the starter mixture.
Put in a measuring cup and cover with cling film.
Let stand 8-12 hours at room temperature until doubled in volume
(liquid starter, hydration 100%) or tripled in volume (stiff starter,
hydration 50%). Result: starter. |
| 3b. | Mix the ingredients of the "Dough" and briefly knead.
Put in a cup, cover with clingfilm, and store in the refrigerator
for 8-12 hours.
After the starter has tripled in volume, remove from
the refrigerator and let come to room temperature. Result: dough mixture. |
| 4. | Knead together the starter and the dough mixture thoroughly. Result: final dough. |
| 5. | Ferment the final dough until doubled in volume in a bowl covered with cling film. |
| 6. | Carefully remove the fermented dough from the bowl (avoid deflating). Shape and place on a baking sheet or place in a baking tin. |
| 7. | Proof until roughly doubled in volume. |
| 8. | Preheat the oven at 220C 20 minutes before starting baking. |
| 9. | Bake for 35 minutes. Remove from the oven and let cool on a rack. |