Here it is finally my first sourdough bread! It was time I'd play, but served obviously the summer temperatures to help the legendary "blob" to ferment. The procedure I followed is the Simili sisters, but of course I have customized the process ... now we can call it yeast sisters similar variation on the theme of mother Glo.
Here's how I came to this result.
Mix 200 g flour with 00 a tablespoon of honey, one of olive oil and water at room temperature sufficient to form a soft dough. Put it in an airtight container for about 48 hours. In fact, the time depends on temperature. When it begins to ferment and then form bubbles, just get 100 g (the rest throw it) and mix it with 100 grams of flour and 45 g of water always at room temperature. Put still in the container and let ferment 48 hours yet. This refresh operation must be repeated two more times. After that you can put the dough in the fridge for 5 days.
At this point my mother yeast doubled very quickly and so I started to bake.
Approximately 500 g of sourdough, I've used 300 g + 1000 + 14 g flour 00 g salt + warm water to make my first sourdough bread. The remaining 200 g I refreshed them with as much flour and I put the dough back in the fridge size. This is my sourdough.
After mixing for about 10/15 min. bread, I let double in volume. I deflated the dough and put it in a bowl tightly closed in refrigerator overnight. In the morning I again deflated the dough and let it rilievitasse in a warm place for about 3 hours. After that, I formed two large loaves beautiful, I laid them on the baking sheet. I baked in a hot oven (about 230 degrees) with a teglietta of water on the bottom for about 30 minutes. So I took the oven to 200 ° and I removed the pan with water. I let the bread bake for about 20/25 minutes. After I left the baked bread cool on a wire rack. Really simple and great satisfaction.
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