Sourdough Bread with Starter

1. I pull out the starter and feed it so the jar is almost 3/4 full. I leave it on the counter so it warms up and activates. This can take a few days if it wasn't fed much lately or if it stayed a lot in the fridge.

2. I feed it on the day I decide I want to bake a loaf. I monitor it and once it starts to lower, I start the bread. Some people take a small sample in a cup, and mark it with a marker or elastic band to monitor when it stops rising easier.

3. I mix the flour (about 3/4 of a 1kg bag) with 2 tablespoons of salt (10g), then add water and most of the sourdough starter and mix it just a bit, then leave it to rest for 10 minutes. You don't need to mix a lot or knead at this stage since the gluten binds anyway and it just needs some time.

4. After the 10 min, I mix it a bit again and leave it for 20 minutes (or longer up to 1 hour), after which I start kneading it more thoroughly. It should become more solid and strong as it builds structure.

5. It should not fall apart if you let it hang from your hands. If it's not strong enough, let it rest a bit more, then come back and knead it more. Once it's strong enough, dust it with flour, put it in the floured bread bowl, then let it rest overnight on the counter, or if you plan on baking it after more than 6-8 hours, put it in the fridge instead.

6. Poke the dough and it should bounce back slowly, but still maintain a fingerprint for a few seconds. It's ready to bake.

7. I add a tray with water on the lower rack, then heat the oven to 230 degrees C. I flip the dough into the white pot and score it. You don't have to do this, but if you do, be careful with the blade. I use a razor blade and try to cut close to the dough. It should be a 45-degree angle. 

8. Keep it covered for 15+ minutes, at least until the crust splits. My average bake time is 40 min.

I recommend this video for more info