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 took the sourdough starter straight from the fridge; it was still young, having only been in the fridge for the first time that morning.
In the morning, add all the ingredients except for the salt and oil, and start mixing. After 5 minutes, add the oil and salt.
Knead for a total of 10 minutes. The dough should not stick and should easily pull away from the sides of the bowl.
Transfer it to a greased bowl for fermentation, making sure to coat it well with oil beforehand.
Let it rise for 2.5 hours.
Perform two stretch-and-folds at 60 and 120 minutes.
Then, shape it into a ball and place it in a bowl covered with a linen cloth to rise. This process took 60 minutes.
Before placing it in the oven, I flipped it onto a round baking dish that proudly takes the place of a baking stone and made some slashes on top.
I preheated the oven to 210°C (410°F) with convection and baked it for 10 minutes under a metal bowl. Then I removed the bowl and lowered the temperature to 175°C (350°F), baking for an additional 25 minutes.