There are many types of bread, all different and all good. Many with brewer's yeast, some with sourdough. And with sourdough, we will prepare, in an easy way, a fantastic loaf with a crunchy crust and a soft and silky crumb. Because homemade bread is always magic, but when it is prepared with sourdough it is even more so. A "differently" convenient procedure: but once you get the hang of it, you will see that it will not weigh you down. Longer times, as sourdough requires, for a surprising result. This will be the basis for being able to indulge yourself with flour mixes, to always have bread with a different flavor. Here are the ingredients to make a loaf with sourdough: 450 g Flour 00/0 13% protein W260/300 50 g Wholemeal flour 100 g Liquid sourdough (Licoli) 360 g Water 10 g Salt With sourdough 430 g Flour 00/0 13% protein W260/300 50 g Wholemeal flour 100 g Solid sourdough 380 g Water 10 g Salt In the morning, refresh your sourdough, so that it is active. Do the autolysis by mixing the flours with 330 g of water, one to three hours before the yeast is ready for the dough. Add the sourdough to the autolysis and knead for a few minutes at low speed. Then add the salt and the remaining water, a little at a time and increasing the speed, until you obtain a smooth dough that comes away from the bowl. Move the dough onto a surface or into a container, then cover it. After 30 minutes, laminate it, which consists of spreading the dough out on a damp work surface. Place it in a heavy bowl and cover it. If possible, transfer it to a warm place between 26 and 28 degrees. After 45 minutes, fold it into the bowl. Cover the container, place it back in a warm place and wait for the dough to relax: about 40 to 60 minutes. Then fold it again. Place it into a container, greased with oil, and let it rise until it has less than doubled in size, always in a warm place. This time will depend on the strength of the sourdough starter and the temperature of the dough. When the dough has risen to the desired point, turn it out onto the surface with a little semolina and shape it into a loaf. Move the loaf into the proofing basket. In winter, wait 20/30 minutes, then transfer it to the refrigerator; in summer, put it straight into the refrigerator for the second proofing. -The second rising time can vary. It could take 10 to 16 hours. The next morning do the finger test to check at what point of the rising you are. When the imprint slowly rises, turn on the oven to 250 degrees in fan mode, with a refractory stone at the bottom or a pan inserted. Take the bread from the refrigerator and turn it over onto the baking paper or floured peel, then make a cut with a razor blade and bake immediately. Cooking: static oven 250 degrees for 25 minutes with a pan with water at the base or with the lid, then 200 degrees for 10 minutes without steam or a lid, then 180 degrees for 15 minutes, finally 140 degrees with a draft for 15 minutes. The times and temperatures could change because each oven cooks differently so set it according to your oven. Remove from the oven and let cool for 2 hours on a rack. ????????The equipment I use: SCALE https://tidd.ly/4c9HJcz SPIRAL MIXER https://bit.ly/4bYsjra SPATULA https://amzn.to/3VPlRMo STEEL PASTRY BOARD https://amzn.to/3VbBz4h TAROT https://tidd.ly/45w5p8s CONTAINER https://amzn.to/4cuAsDW PROOFING BASKET https://amzn.to/4eP8lkV REFRACTORY STONE https://tidd.ly/4ctw8oh PIZZA PLATE https://tidd.ly/3KXEhpb REUSABLE BAKING PAPER https://amzn.to/3WbBqiZ WOODEN PEEL https://tidd.ly/3XS51zn PEEL DRILLED https://tidd.ly/3LiphCI OVEN GLOVES https://tidd.ly/3WqwO8H PYREX POT https://amzn.to/3zKqTT1 SLICED BREAD MOLD https://amzn.to/3VP80G4 As an affiliate I earn a small amount from qualifying purchases. ????????Subscribe to my channel! ????Follow me on Instagram: / forno_e_pietra ????Discover all the recipes on the blog: https://www.fornoepietra.it/ 00:00 HOMEMADE BREAD WITH SOURDOUGH 02:08 INGREDIENTS 02:56 AUTOLYSIS 03:37 DOUGH 04:33 LAMINATION 05:22 FOLDS 06:36 FIRST LEAVENING 07:25 SHAPING 08:14 SECOND LEAVENING 09:31 COOKING 11:20 CUTTING