It has been about 5 years since my first attempt of at home sourdough loaf.

If you struggle with it, trust me, it gets better and the bright joy of a perfect loaf will shadow all the failures and become your addiction. The journey for me was lets say long organic ride through peaks and valleys on a bike that has mind of its own …

Here is my latest technique. Works perfect ALMOST every time.

75 g active starter

250g lukewarm water

1/2 cup quick oats + boiling water

1 Tbs honey

2-3 tsp salt

2 cups strong bread flour

1 cup mixed grain flour (or wholewheat or spelt)

bread spice - 1 tsp each fresh ground caraway, fennel, coriander

Dissolve 75g active stater in 250g lukewarm water in a large bowl.

In separate bowl, measure 1/2 cup of quick oats (or use white flour) add boiling water, 1 Tbs honey and 2-3 teaspoons of salt. Let the porridge soak well and cool off a bit.

Add 2 measuring cups of strong bread flour, 1 cup of wholewheat (or spelt or mixed grain flour) and cooled porridge to your starter mix.

(In Slovakia we use “bread spice” which is a blend of caraway, fennel and coriander seeds 1:1:1, that gives bread the typical taste and smell)

Knead together until combined, tip on lightly oiled surface and knead with heel of your hand pushing the dough away from you into the surface, adding bit more water as needed, for about 8 minutes, until the dough is smooth and elastic and doesn't break easily.

Lightly oil the bowl from earlier and place the dough in. Cover and let sit in warm room without draft for about 2 hours while you perform 2-3 sets of folds every half hour. Then leave the dough sit another 2 hours - ish, until it is double the size.

Tip on lightly floured surface and shape the dough into the shape of your proofing basket.

You can find all the details on great baking blog www.theperfectloaf.com

For the final shape, tip the dough ball over so it is seems side up, pull and flatten a bit into rectangle and fold one side into middle, then opposite side over the middle seal and press to secure it, then roll from the narrow end, flour the top of the dough and place it seems side up into a banneton proofing basket that has been well dusted with corn starch (will give your bread shiny crust) Put in a plastic bag and place in the fridge over nite to proof.

In the morning remove the bread from the fridge, turn the oven on 250’C and place the baking dish you are using in, to heat it up (I use pullman loaf tin with a lid for this loaf) for about 20 minutes. When ready, tip the dough from the basket onto baking paper, so it is easier to place it in your hot baking dish. Work fast here and be careful. Place the bread in the hot tin and cover, bake covered for 20 minutes, then remove the lid, lower the temperature to about 180’C and bake another 20-30 minutes, until dark in color and hollow sounding when tapped.

Take the bread out of the baking dish and allow to cool completely on a cooling rack before slicing at least couple of hours.