For when I forget how I make my sourdough bread.

Assumes you already have 200g of sourdough starter.

  1. Create 2 half sourdough portions of current batch, each 100g.

  2. For each halve:

    1. Add 50g water, and mix.
    2. Add 10g whole wheat rye flour (volkoren roggemeel).
    3. Add 40g whole wheat flour (volkoren tarwemeel).
  3. Mix.

  4. Cover both with a damp cloth and wait until the sourdough has doubled in volume (3-4 hours).

  5. Close off one portion and place in fridge. Good for at least a week.

Making a bread

  1. Add 200g water to the sourdough and mix.
  2. Add 400g of flour, using white flour (tarwemeel/patentbloem) and/or whole wheat flour (volkoren tarwemeel).
    • If using 200g whole wheat flour (combined with 200g of white flour), add another 50g water.
  3. Add 10g salt.
    • If you’d like, you can upgrade it here by adding things such as sunflower seeds, walnuts, carrot, etc.
  4. Knead until it is beautiful
  5. Cover with a damp cloth for 1 hour.
  6. Fold dough onto itself several times.
  7. Cover with a damp cloth for at least 8 hours.
  8. Place dough on baking paper into a steel pot. (I already place the dough in the pot during the previous step)
  9. Cover with a bit of flour.
    • Here you may also augment the bread by topping it with various seeds/nuts
  10. Make one or two cuts to prevent the bread from ripping in a random place
  11. Place in preheated convection oven (no top/bottom heat) for 30 min. at 230C.
  12. Leave to cool in a cloth.
  13. When cooled, cut into pieces and place in a plastic bag in the freezer. Or eat fast.

Good luck Federico! ;)