How to make wheat sourdough bread

• Place all ingredients in a bowl and knead the dough - I do this with a mixer with a dough hook.
  250 g sourdough starter, 350 g wheat flour , about 100 ml water, 1.5 teaspoons salt
• The dough should be thick enough to form a loaf.
• The amount of water added to the bread depends on how thick your sourdough starter is - mine has the consistency of cream. If your starter is very thick, you will need a little more water.
• Cover the kneaded dough with a cloth and set aside for about 2 hours.
• After this time, turn the dough out onto a work surface, flatten it slightly, then roll it up tightly to form a loaf.
• Transfer the bread to a baking sheet, cover with a cloth, and set aside in a warm place for about 2 hours - so it can rise - this time will depend on the strength of your sourdough starter.
• You can gently score the risen bread with a very sharp knife.
• Preheat the oven to 230 degrees Celsius (top and bottom heat mode), place an oven-safe dish filled with water on the bottom rack.
• Bake the bread for 15 minutes, then reduce the temperature to 200 degrees Celsius and bake for another 30 minutes.
• After baking, remove the bread and wait for it to cool.