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For the past few days, my childhood memories have been overwhelming me, reminding me of my grandmother, who baked the tastiest bread ever! I feel lucky that I had my grandmother when I was old enough to help with the bread process. And so I said, let me show you how we used to do it.
The only difference is that grandma kept the sourdough starter (botcala as they called it back then) dry, because they didn't have refrigerators then! If you are interested in how to use and dry mayo, write in the comments and we will make a video about it!

The recipe is simple, nothing different from the others, I just changed the technique. I leave the recipe below.
Activate starter (morning)
50 g of starter (1,76 US oz)
50 ml water at room temperature (1,76 US oz)
50 g quality 1 flour (1,76 US oz)
Cover with plastic wrap, and leave at room temperature until the evening, (my starter slowed down its fermentation until the evening, that's what we need to get, a not very active starter!)
it took
150 g of starter (5,29 US oz)
500 ml water at room temperature (17,63 US oz)
800 g quality 1 flour (28,21 US oz)
20 g of salt (0,70 US oz)
Knead the dough, cover well with 2 towels or plastic film. Leave at room temperature until the next day. The next day, in the morning, form the bread, let it rest for 1-2 hours. Preheat the oven together with a cast iron cauldron to 230 C / 446 F
After 2 hours, put the bread in the hot cauldron, put the lid on and put it in the oven for 45-50 minutes. (I always bake the bread with the lid on, until the end!)
*For the second bread
Just like the dough, I just changed the shape of the bread and the baking method. I baked the bread for 30 minutes at 230 C / 446 F
*For the 3rd loaf
I put the shape of the loaves aside, put them on the baking tray, covered them with a towel and let them rest at room temperature for 30 minutes, this procedure is mandatory because, to obtain this shape of the bread, it was necessary to handle it. stronger. Baking temperature 230 C / 446 F
* I used this dough for all 3 types of bread!
* All 3 different shapes, have different texture and taste!
* Warm-fermented bread has a sourer taste, but not overly so, than cold-fermented bread.
* I used this dough for all 3 types of bread!
* All 3 different shapes, have different texture and taste!
* Warm-fermented bread has a sourer taste, but not overly so, than cold-fermented bread.

- Friends, I hope I have brought useful information about sourdough and the bread baked with it.
* I really like what I do and would like to continue to be useful!
I understand that some of my methods, recipes or techniques are not understood by all people, but please do not humiliate me in the comments, this is my way of making food, bread and everything I do. I love animals very much, and yes, they will always be around me, my dogs, they are always with me in the house and outside, they are my family, I take care of them like my eyes! All the food I make - I make it for my family, I don't sell it to anyone, and I don't have to let my pets out!
Thank you!