Sourdough bread

Dilute the sourdough in the water. Add the whole wheat flour and mix. Then add the normal flour and mix (without kneading). Let stand for 30 minutes covered with a cloth.

After resting, add the salt and carefully integrate it into the dough. Moisten your hand, stretch the edges and join the center (this way we give tension to the dough, but without kneading). Repeat the process every 20 minutes or so to give it tension (during 2 hours approx.).

When it has enough tension (the top edges do not stick to the bowl), let it stand covered to rise (3-4 hours).

We will observe that it has risen. Put the dough on the floured table and form a ball, being careful not to flatten the dough or knead it so that it does not lose the air (the crumb). Store in the refrigerator for 14-24 hours covered with a cloth.

Preheat the oven to 250°C with two trays inside. Place dough on one of the hot trays and cut a slit in the surface. Place in the oven and pour a glass of hot water on the bottom tray to generate steam. Bake for 20 minutes.

Remove the pan with the water and continue baking for another 20 minutes or until the crust is toasted.

Remove and let cool on a wire rack.