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