I don't maintain my sourdough very strong. Only feed it pretty much when I bake.
Tips on process are welcome, I am not super experienced.
ingredients
- 350 g white soft flour
- 100 g hard wheat flour
- 50 g rye flour
- 200 g sourdough
- 10 g salt
- 30 g bread seeds mix
- ~360 g water
preparation
- put the sourdough in a separate bowl and add a bit (5 g) of flour
- separately, mix the flours, salt, seeds and stir them well until more or less even
- start adding water to the flour, slowly mixing. Take breaks and check the consistency occasionally.
- start stretching and folding until you get smooth dough. This is somewhat easier with wet hands, but be mindful of the amount of water you add with your hands.
- after half to one hour, mix the sourdough into the dough. I do it in 2-3 batches, each time stretching and folding until even. Keep folding for 10-15 minutes. Add a bit of water if too dry.
- leave for proving, stretching 2-3-4 times every half an hour
- after the last stretching, I sometimes move it to the oven pot and let it prove there
- now when the weather is warmer, I let it prove for about 6 hours total, though I should probably leave it longer. In fall/winter I may leave it overnight and bake in the morning.
- finally, bake with the lid on for 50 minutes
