Sourdough Bread with Starter

Ingredients

• 500 g bread flour
• 295 g water
• 15 g olive oil (optional)
• 200 g sourdough starter (active)
• 12 g salt

Instructions

1. 1

   Autolyse the flour and water (and oil if using) by mixing together and letting rest for 30 minutes to 1 hour to allow the flour to fully hydrate.

2. 2

   Mix in the active sourdough starter until fully incorporated into the dough.

3. 3

   Mix in the salt until evenly distributed throughout the dough.

4. 4

   Knead the dough to windowpane stage, developing gluten structure.

5. 5

   Perform bulk fermentation at room temperature for 50–75% rise, folding as needed during fermentation.

6. 6

   Divide the dough and shape into rounds or desired loaf shapes.

7. 7

   Final proof and bake according to your preferred sourdough method.

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