INGREDIENTS
FLOUR : 1000gm
STARTER+SUGAR : 330gm+10gm
WATER : 700ml
SALT : 17gm
YEAST : 4gm
PROCEDURE:
1) In a bowl place all the leaven ingredients and mix it thoroughly to form a thick batter. Cover it and let it stand overnight for 12 hours.
2) Make sure that the surface is very bubbly then it is ready to be used.
3) Place 50gm or ¼ cup of water and the salt for the dough in a small bowl. Set it aside, stir it occasionally and make sure that the salt is dissolved completely.
4) Add the remaining water for the dough in a bowl of leaven. Stir it with spatula or use hands to break up and dissolve the leaven.
5) Add flour and stir with spatula until there are no more bits of flour and it forms very shaggy dough.
6) Rest the dough for 30 min or up to 4 hours
7) Mix salt and make sure it completely dissolves
8) Grab the dough on one side and lift it up and fold it. Fold the dough 4 times clockwise from the top of the bowl
9) Let the dough rise for 30 mins approx.
10) Divide the dough and sprinkle some water and shape the dough into small rounds and score the top of the loaf.
11) After it rises, cover it with a lid and bake it at 500 degree F for 20 mins.
12) Remove lid and continue baking for more 15 to 25 mins.
13) Allow it to cool and sourdough is ready.