3 days of sourdough bread recipe! The best one!

On social networks we find many sourdough bread recipes, but something often fails. When I was a beginner, it seemed like a lie! Everything I tried turned out flat, hard and sour! But I kept trying, so that after 3 years I came to the conclusion that sourdough bread does not require recipes, but love and attention. So, in order for you to succeed, I will give you some advice 1. Don’t use the scale (never!) 2. Feed the starter as often as you can (at least 2 times a week) 3. Use good quality flour, if you don’t have natural mill flour, then make a mixture of 70% white flour and 30% wholemeal flour. 4. Use drinking water, not tap water! 5. Give as much attention and love as possible, that’s how you will be successful. As a rule, there are no rules for this bread, it bakes beautifully both in the cauldron and without it, it is important to bake it at a temperature not lower than 220 °C I don’t knead the dough for a long time, and stretch and fold once or twice, and I let it grow by itself, as long as it needs, until it has big bubbles and a porous texture. Finally, this time I weighed everything, for a “recipe“ *The first thing I feed the starter 50 g (1/4 cup ) of starter 50 ml (1/4 cup) of water at room temperature 100 g (1/2 cup) of flour I mix it well and leave it overnight. *Morning I take the starter 200 g in total 650 ml (2.6 metric cup) of room temperature water 20 g (2 teaspoons) of salt 850 g (6, 3/4 cups) of bread flour I mix for 5 minutes, and let the dough rise, it took me 2 hours, but it depends on the ambient temperature, if it’s cold, it can take 4 hours, pay attention to the texture of the dough. After that I form the loaves, put them in molds and put them in the fridge overnight. Temperature in the fridge (3°C) The next day, I bake the loaves for 45 minutes each at 230 °C I know it’s a long story, but here is described the whole secret of a truly successful bread!