foodgeek easiest sourdough

https://foodgeek.dk/en/worlds-easiest-sourdough-bread/

Ready your sourdough starter – in the morning

Feed your starter so it is ready to be used in the evening
You need enough starter to use 50 grams and something to continue your sourdough with
I usually take 25 grams of unfed starter, 50 grams bread flour and 50 grams of water (1:2:2)

Put 50 grams of starter and 350 grams of water in a big bowl
Mix until the starter is dissolved
Add 475 grams of bread flour and 11 grams of fine salt
Mix the dough with your fingers until it is well mixed
Put a wet dish cloth over top and leave it until the next morning (9 hours)
Note that the recipe assumes your kitchen to be about 21°C/70°F. If it is a lot warmer the dough may be ready sooner and if it’s a lot cooler it might take much longer
The dough should be about doubled in size and should jiggle slightly when you wiggle the bowl.

Pour the dough onto an unfloured table
Grab a piece of dough and push your scraper under the front of the dough. Lift it up and fold it over the dough away from yourself
Repeat from the top, from the left and from the right. This creates tension on the dough that is facing the table
Using your scraper, in one swift motion, push the scraper underneath, lift the dough and turn it upside down
Put your scraper behind the dough and drag it towards yourself. Use your other hand to guide the dough, so that the front of the dough is pushed underneath the dough ball, thus creating tension on the top of the dough. To release the scraper, pull it backwards quickly
Now put the scraper in front of the dough and push forward and turn it around until the scraper is behind the dough again. Repeat these two steps until you have a reasonable ball
Let the dough ball rest on the kitchen table for 15 to 20 minutes
While waiting mist your bannetons and sprinkle with rice flour

Shape the dough as described above, making sure the surface is very tight
Using the scraper, flip the dough into the banneton. Seal it using a plastic bag and put it in the fridge

Put a dutch oven in your oven and turn the oven on to 260°C/500°F
Let the oven heat for at least one hour
Cut two pieces of parchment paper that should be big enough to fit over your bannetons. If you are using a regular dutch oven, you may want to make pieces that are much longer so you can use it as a sling to lower it into the pot
Take a banneton from the fridge
Put the parchment paper over the banneton, put your peel on top and flip it over
Lift the banneton off the dough carefully
Score the bread using a lame or a very sharp knife
Open the oven and place the dough inside the dutch oven. Put the lid on and close the oven
Bake for 20 minutes with the lid on
Open the oven and take the lid off. Close the oven
Lower the temperature to 230°C/450°F and bake another 25 to 30 minutes until the crust is dark and crunchy. Don’t be afraid if the edges get a bit dark
Take the bread out of the oven and place it on a wire rack

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