| 1. | Take the required amount of "Sourdough Culture" from the
refrigerator and let come to room temperature. Result: sourdough culture. |
| 2. | Dissolve the sourdough culture in the water of the "Starter".
Mix in the flour of the "Starter".
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. |
| 3. | Dissolve the starter in the water of the "Dough".
Knead in the flour of the "Dough". Result: final dough. |
| 4. | Ferment the final dough until doubled in volume in a bowl covered with cling film. |
| 5. | Carefully remove the fermented dough from the bowl (avoid deflating). Shape and place on a baking sheet or place in a baking tin. |
| 6. | Proof until roughly doubled in volume. |
| 7. | Preheat the oven at 220C 20 minutes before starting baking. |
| 8. | Bake for 30 minutes. Remove from the oven and let cool on a rack. |