Before you can bake any sourdough bread, you need to feed your sourdough starter. I did this six hours before and your sourdough is ready when it can safely pass the floating test In a large mixing bowl, scale of 400 milliliters of water and 200 grams of your sourdough starter and 600 grams of strong bread flour. Now mixture though very lightly with your hands. Just mix it so it barely comes together. We don't want to do a lot of kneading with this recipe. This is just to hydrate the flour.

Cover your dough with some cling film or a tea towel and leave it to rest in a warm place for around 30 minutes. This process is called our lease and it helps to develop a gluten without doing a lot of mixing. Basically you're letting time do the work for you. After the 30 minutes of ultra loose at 12 grams of salt make sure dough for a couple of minutes until all the salt have been dissolved.