Not my first sourdough bread

Hi there,

I'm practicing baking my own sourdough bread. I really love the taste of sourdough based recipes. But I'm kind of lazy and don't like rigid schedules with kneading and folding the dough.

Right now I have a sourdough culture with wheat flour 550. I split the culture ever 7-10 days and try to bake the bread a few days after splitting.

For these two loafs I used:
Wheat flour 550, 1 kg
Warm water, 560 ml
Salt, 2 tablespoons
Some Olive oil
My sourdough culture, 150 mL

I mixed my culture, the water and the flour and let it set for 30 minutes. Then I added the salt and the olive oil, kneaded it for some minutes and let it rest in the fridge over night. In the morning I split the dough in 2 parts and folded two loafs. They took some hours to double their volume and then I baked them for 40 minutes, 230°C. Turned out pretty tasty 🙂