Easy Sourdough Round Bread Recipe

In the bowl of the mixer, weigh the flour, add the starter and water, and mix for 6 minutes. Add the salt and mix again for 4 minutes. When the dough comes away from the sides of the bowl, with slightly wet hands, fold the edges of the dough over itself about 8 times.

To finish, transfer the dough to a covered container. Let it rest in the fridge for 24 hours. The next day, on a floured work surface, turn the dough out and form a square with your hands. Fold the corners towards the center to form a ball, and let it rest again for 2 hours on the baking sheet. Score the dough before baking and dust with flour. Preheat the oven to 240°C and bake for 35 minutes at 240°C.