Making sourdough bread from beginning to end

SOURDOUGH BREAD
Starter
1 cup flour(unbleached flour)
½ cup room temperature
In a jar, add flour and water. Mix until flour is well incorporated. The mixture will look like pancake batter. If it is too dry,add more water and if it is too wet, add more flour. Cover with plastic wrap or a towel. Name your starter a funny name.
Next day, time to feed. Discard ½ cup of the starter and add ½ cup flour and ¼ cup water. Do this everyday until you see bubbles, ferment. It has a tangy aroma. Each day mark your starter after you feeded to see it fermented. This process can take days and weeks. Mine took a month. Once you see your starter grow or double in size and it has bubbles inside. Baking day!
BREAD DAY!
200 grams active starter
1000 grams of unbleached bread flour
675 grams room temperature water ( no osmosis water)
20 grams fine sea salt
In a bowl, add starter and water. Blend well until it looks like milk. Add flour and salt. Mix with a spoon or your hands until all the flour is well combined. The dough needs to stay a bit more firm. Cover dough and leave it on top of the counter or warm place. After one hour, you will stretch the dough all around. Repeat this process after every thirty minutes and do it four times. After the fourth time, cover and let sit on top of the counter until it doubles in size. This can take up to 11-12 hours. After it doubles in size, now you shape the dough using rice. Place dough in a bowl that is covered with rice flour. The top of the dough goes down on the bowl. Cover with plastic wrap and refrigerator overnight.
Baking day! Turn the oven on to 450 degrees and place your cast iron pot in the oven for one hour. Remove dough from the refrigerator and turn the bread into parchment paper that has been sprinkled with some rice flour. Score the bread with a bread lame( razor tool) remove the cast iron pot, place bread in the pot. Add some ice cubes and cover the pot. Bake bread for 30 minutes. After removing the lid and baking it for another 15 minutes. Remove bread from pot and let cool on a wire rack. Let cool for 40 minutes before cutting.
Note: this bread takes a couple days to make. Plan ahead.

[@rosamorgado523]

❤❤

[@mariasousa8266]

Beautiful bread looks so good Angela thank you for sharing hugs 🥰

[@mariapaiva2182]

❤

[@MariaDuarte-l3l]

Looks great bom apetite 😋 ❤

[@anaraposo0857]

Beautiful breads. I need to work on my skills in making sourdough, I don’t have the cast iron skillets or the batons so my bread never comes out very authentic. Love to watch your videos and thanks for sharing. Bjs

[@angelacastro-theolivebranch]

Thank you. You can use the same method of a cast iron by using a cookie sheet under your bread with some ice cubes. It causes a steam and creates a crusty bread. I use any bowls that I have at home. You don’t need the fancy utensils.

[@rosym6907]

Great video, please let us know if the new recipe was delicious, which I’m sure it was. Love watching you !!

[@angelacastro-theolivebranch]

This was the best sourdough bread I ever made.

[@mariacmelo2024]

Omgosh beautiful bread.
I have starter in the fridge. Its separated. Whst do you suggest. Dump the luquid out and feed it or mix it in and feed it. Need to make some bread and going to try your recipe.
Looks delicious ❤

[@angelacastro-theolivebranch]

I don’t through away the water. I mix with the flour. This was the best sourdough bread I ever made.