This is the best and easiest sourdough ever!
I usually halve the recipe and bake two loaves out of the half-recipe.
If I’m not going to bake the second loaf immediately and only has time to bake it more than 16 hours later, I’ll stuff it into the fridge immediately after final shaping.
Recipe from Susan of Wild Yeast Blog - the Norwich Sourdough
http://www.wildyeastblog.com/my-new-favorite-sourdough/
Half of the above recipe that yields two small loaves
Starter: 180g
Warm water: 300g
Bread flour: 450g
Rye flour: 60g
Salt: 11.5g (about 2 teaspoons)
Method:
Mix and autolyse everything for 30mins, except 20g of water with the salt dissolved in it.
After 30mins is up, add the salt mixture and knead on dough hook till almost windowpane stage.
Put into oiled container for bulk fermentation for total 2.5hrs - at 50min and 100min marks, do stretch and fold.
After 2.5hrs is up, divide dough into two and shape. Then leave on table to rest covered for ten minutes and put into banneton or mixing bowl (I use mixing bowl as I don’t own a banneton). Put into a large plastic bag and clip tight.
Baking time:
Score proofed bread, put into claypot and spray with water.
Cover claypot and bake for 20mins in 240 degrees Celcius preheated oven (lowest rack).
Then take out the bread and bake for another 15mins in 220 degrees Celcius oven.
Turn off oven heat and leave bread in half-opened oven for another 5 minutes.
