Sourdough Bread – Final Dough

• 100 g starter dough
• 200 g strong flour
• 50

Dissolve the yeast and salt in the water. Add the 2 flours and mix. Blend with the sourdough and knead for 10 minutes until it is completely smooth and elastic. Transfer to a clean bowl. Cover and leave to rise at room temperature until doubled in size, 2-3 hours, depending on temperature and humidity. When ready knock the air out of the dough on a floured surface. Either shape the bread or pla