Sourdough bread just got a lot easier | Stretch & folds experiment

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Making sourdough bread can sound like a lot of work. In this experiment I wanted to see if there is a way to make the whole process easier. And I was very pleased with the results. Keep reading for my sourdough bread recipe.

Sourdough bread:
360 g all-purpose flour (I am substituting 60 g out of that for wholegrain wheat flour for a more complex flavour)
240 g water
160 g active sourdough starter
9 g salt
5 g cumin

Chapters:
00:00 Making the dough
04:32 Stretch & folds
06:50 Bread shaping
09:02 Bread baking
12:30 The results