What you need to make approximately 200 grams Sourdough Bread:
20 grams Sourdough Starter
190 grams Whole Wheat Flour
150 ml Water [can go upto 170 grams]
4 grams Salt
How to make it:
Step 01: Mix 190 grams of Whole Wheat Flour with 150 ml water and rest for 1 hour. This is called as AUTOLYSE.
Step 02: Mix 20 grams of Sourdough Starter and rest for 30 minutes. This is called as FERMENTOLYSE.
Step 03: Add Salt. Knead well with 'Stretch and fold' method. Rest for a minimum of 30 minutes.
Step 04: Knead well with 'Stretch and fold' method. Rest for 30 minutes to 1 hour. Every time you are resting your dough, you are letting the Starter activate more, hence giving your bread more porous look.
Step 05: Knead well with 'Stretch and fold' method for another 2 minutes. Rest for 30 minutes to 1 hour.
Step 06: Knead well with 'Stretch and fold' method for another 2 minutes. Cover and put it away in the fridge for the next 8 - 9 hours or overnight.
Step 07: Bring it out from the fridge and let the dough come to room temperature. This would probably take about 2 hours.
Step 08: Knead well with 'Stretch and fold' method for another 2 minutes and PRE-SHAPE your dough. Let it sit for the next 4 - 5 hours.
Step 09: Give your bread the final shape. This is called as FINAL SHAPING.
Step 10: With a sharp blade, SCORE your bread with desired cuts. You have to use a razor blade as that is sharp enough to cut through and make proper cuts. SCORING is very important as the air is released well during baking.
Step 11: Bake at 210 C first for 25 minutes, Reduce the heat to 180 C for the next 10 minutes. When you are changing the temperature, smear slight butter/oil/ghee to retain moisture on the crust of the bread.
Step 12: Once the bread is baked, let it cool completely for the next 2 hours. Slice bread with sharp knife.