sourdough bread.

6oz active starter,

1 oz olive oil,

9oz warm water,

480g bread flour,

2 tsp salt.

Here are pics of today's sourdough bread. My normal recipe - 6oz active starter, 1 oz olive oil, 9oz warm water, 480g bread flour, 2 tsp salt. Autolyse in the fridge overnight, then folded every hour X3. In the dutch oven to rise another 2 hours before baking. 450 with lid on for 20 min, then 25 min more with the lid off. The dough was heavenly to work with and it's a medium weight and airy with a crispy crust. Not a real dense bread this time.

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