sourdough bread recipe

1 part starter (active and bubbly, I recommend 100% hydration whole rye) 

2 parts water (warm)

3 parts flour (bread flour) 

+ 2% of total flour for salt

All by weight!

• First mix the sourdough starter + water + flour on low speed until a shaggy dough forms There should be no dry bits left but do not knead just yet. Leave to rest for 20-30 minutes. Then add the salt and bring the dough to medium gluten formation (medium speed until the dough comes off clean from the sides of the bowl). 
• Bulk ferment giving the dough a stretch and fold every 20-30 minutes 4x in total then rest till the bulk ferment is done. It should be aerated, billowy and you can see bubbles just beneath the surface. 
• Pre-shape and bench rest for 15-20 minutes. 
• Shape into prepared banneton (rice flour to line the banneton works best). Then either final proof till just under doubled or refrigerate for 8-12 hours. 
• Score and Bake in a preheated oven with steam for the first 20 minutes.