Scoop that 100g for the bread dough into your mixing bowl. Then add 50g each flour and water to the starter left in the storage container. Stir, cover lightly, let rest for a few hours, then place the container back in the fridge. Voilà!. Combine the water and sea salt in a mixing bowl, stir together to dissolve. Add your starter and stir to combine. Add your flour and fold in with a spoon or spatula. Mix until it becomes a rough dough ball. Cover the dough in the mixing bowl with a cotton cloth and set aside on your counter for the day, at least 8 hours.
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You can warm up the bread in the oven for 5-7 minutes (depending on the size of your sourdough bread) on 180 C or 350 F and serve your sourdough bread warm. This basic recipe can easily be doubled and you should still be able to knead the dough easily. Then just divide the dough to fit your tins. READ MORE.. Cover the bowl and let the dough rise for 2 hours. After the dough has risen for 2 hours at room temperature, cover the bowl with a tea towel and refrigerate for an additional 2 hours or up to 18 hours. Line a sheet with parchment paper and dust with flour. Turn the dough out onto the floured paper and do your stretch and folds.
