Sourdough bread

Recipe written down after attending the sourdough workshop from the baking lab. The proportions come from my own experimentation. The sourdough we got was from the baking lab, making it much easier to get started. The first one we did had too much salt and good crust but it didn't grew well. We added too much water and salt. Update 2023-09-18: - change sourdough from 30%->20% from flour - change flour ratio from 70/30 to 80/20 - let it sit overnight after folding - add sourdough in the initial mix - add resting after the salt. Update 2023-09-30 - change sourdough from 20%-> 30% - change flour ratio from 80/20 to 70/30 Update 2023-10-6 Everything x2 -- It was the best Update 2023-10-14 Updating everything to x2 because it was the best Update 2023-10-15 With this oven I need to cook with the lid on for longer periods Update 2023-11-15 Timing the sourdough properly worked like a charm, had a great result. Added salt after the first folding Cooking for 30 min with the lid was maybe too much, next try 25 at x3 oven Update 2023-12-23 Excellent bread! Update 2023-12-30 Excellent bread following the procedure, 25 minutes with the lid on Update 2024-01-14 This one I used 20gr of salt Update 2024-01-20 I used a new flour, both whole and white are organic. Result is good, but it didn't grow as much. I suspect I should've left the sourdough grow a bit more. It's possible that the sourdough is not used to this new flour. Update 2024-02-03 - Shape is amazing, it raised a lot - I used 300gr of plain white flour - Proofing for 17 hours (I think the longer the better) - Cooked in the oven at level 3 for 25 minutes without opening the lid. - Too long with the lid open (15 minutes) Update 2024-02-18 - Proofing for 36 hours - 450 gr of plain white flour, 50 gr wholewheat and 100 gr integral flour - 25 minutes on level 3 oven with lid - 9 minutes on level 2 without lid - Next time: try 35min on level 3 with the lid and 5min without lid Update 2024-02-25 - proofing for 36 hours - contains oregano - 420 gr plain white flour, 80 gr wholewheat and 100 gr integral flour - 35min on level 3 only, didn't need to remove the lid - 8 hours before going to the fridge, since the sourdough is added to the flour - next time: try 30 min on level 3, and if needed a bit more without the lid - outcome: the biggest ever Update 2024-03-03 - proofing for 36 hours - 320 gr white flour, 100 gr wholewheat and 180 gr integral flour - 30min on level 3 + 3 min on level 2 - 8 hours before going to the fridge - next time: 25 min Update 2024-03-10 - proofing 36 hours - looks good - 300 gr white flour, 100 gr wholewheat and 180 gr integral lour - 25min level 3 + 3 min on level 2 - next time: 20' in level 3 + 5' level 2 Update 2024-04-14 - proofing 36 hours - looks good - added garlic and oregano: not recommended Update 2024-04-20 - proofing 10 hours - 3 perpendicular short cuts - 27min at level 3 + 15 min at level 2 - it's a short bread - next: try longer cuts Update 2024-05-04 - proofing 10 hours - 1 cut "S" shaped - bakpapier on top to prevent burning - sesame seeds on top - brushes of olive oil - 27' in level 3 + 10' in level 2 without lid - outside: good - flavor: excellent Update 2024-05-19 - proofing >24 hr - 1 cut "S" shaped - bakpapier on top - 30' level 3 + 6' level 2 without lid - **next time**: 30' level 3 + 3' level 2 - outside: ok - flavor: good Update 2024-05-25 - proofing: 13 hours - 1 cut "S" shaped - bakpapier on top - 30' level 3 + 3' level 2 without lid - outside: excellent - flavour: good Update 2024-07-13 - Proofing 13 hours - bakpapier on top - half of the amounts - outside: good, but didn't grow that much - flavour: good - next time: if the size is half, the times should be 20' level 3 + 3' level 2 Update 2024-07-21 - Proofing 12 hours - bakpapier on top - normal amounts - flavour: excellent - flufiness: good - number of foldings: 2 Update 2024-08-04 - Proofing 36 hours - no bakpapier on top - top a bit burn because of the pot's lid - flavour: excellent - flufiness: very good - number of foldings: 3 - 500gr of all-purpose flour flour and 100gr of wholewheat