1.2.3 Sourdough bread

1.2.3 and the bread is ready! No, I am not referring at the time but to the quantities: 1 part sourdough, 2 parts water, 3 parts flour.
And oh yes, I am the lucky owner of a new sourdough grown by myself ! And this bread is the first one I do only with sourdough and no yeast. To conclude, now we are talking about only 3 ingredients: flour, water and salt.


  1. Mix the sourdough starter with water, bread flour and whole wheat flour using a standing mixer for 2 minutes. (note: the sourdough starter becomes active in 8-12 hours after feeding)
  2. Let the dough to sit in the bowl for 1 hour. (autolyse)
  3. Add the salt and mix again for another 10 minutes.
  4. Put the bowl with the dough in the warmest place in the house. Cover with a towel or cling film.
  5. The first fermentation takes 2h30 but I stretch and fold 2 times every 50 min.
  6. Put the dough in banneton after shaping and powdered it well with flour.
  7. Put the banneton in a plastic bag and keep it in the fridge over night.
  8. The next day, take it out from the fridge and let it warm to the room temperature for about 1 hour.
  9. In parallel, heat the oven at 240ÂșC for at least 30 minutes, with a baking stone in it. Under the baking stone put a metal pan.
  10. When the dough is raised enough, turn it on a well floured pallet and let it slip on the baking stone in the oven. Immediately after, pour 200ml of boiling water in the pan under the baking stone to create steam.
  11. Let it bake around 45min.
  12. Take the bread out of the oven and let it cool.
 The most complex part of this type of recipes is to fit your schedule with the one of the bread. You do not have to work to much for it but the activities you do for it spread usualy from one day to another and they have to be well scheduled. For example, I won't wake up in the midle of the night to do 2 stretch and folds. some of the operations you do can be delayed in the fridge but some cannot. So here is my schedule for this bread:
This recipe is taken from Codruta, who took it from Makanai. And this is how we share good recipes ...


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