Ingredients:
Starter
100g water
100g flour
150g wheat sourdough starter
Dough
Starter
150g whey
360g flour
1 tsp salt
1 tsp corn oil
2-3g pressed yeast
In the evening, mix the starter in a bread machine and let it rest overnight. I used the sourdough starter straight from the fridge; it was still young, having been refrigerated for the first time that morning.
In the morning, add all ingredients except salt and oil, then start mixing the dough. After 5 minutes, add the oil and salt.
Knead the dough for a total of 10 minutes. The dough should not stick and should easily pull away from the sides of the bowl.
Transfer the dough to a greased bowl for fermentation, making sure to coat the bowl well with oil beforehand.
Let it rise for 2.5 hours.
Do two stretch-and-folds at 60 and 120 minutes.
Then shape the dough into a ball and place it in a bowl covered with a linen cloth to rise. Let it rise for 60 minutes.
Before placing the dough in the oven, flip it onto a round baking dish—the stand-in for a baking stone—and make some slashes on top.
Preheat the oven to 210°C (410°F) with convection. Bake the loaf for 10 minutes covered with a metal bowl. Remove the bowl, lower the temperature to 175°C (350°F), and bake the loaf for another 25 minutes.
