FRENCH SOURDOUGH STEP 3 ( PART3 )

Preheat your oven to 220 deg C. Turn the dough out of the lined bowl onto a baking paper lined baking tray or you could use a large loaf pan (900gm ). Use a sharp knife to slash the dough 4 times, taking care not to drag the knife across the dough or the dough will collapse. Sprinkle with breadflour. Bake in the preheated oven for 20 minutes, then reduce the temperature to 190 deg C. and bake for a further 55 minutes or until the loaf sounds hollow when tapped. Transfer to a wire rack to let cool completely. Now you have sourdough starter, start sourdough preparation from the sponge stage ( step 2), you will have to add a little extra lukewarm water to make a thick batter then proceed with the recipe. Well done, what a journey! Enjoy.