Put all ingredients in a bowl and knead everything together very well. You should knead the dough vigorously for at least 5 minutes, 7-10 minutes are best. This is the best way for the flour to bind and the glue to unfold. Now cover the dough and let it rest in a warm place for at least 1 1/2 hours. The dough becomes relatively soggy, which is normal, it is very sticky, but that`s how it should be. Do not add any more flour.
After resting, knead the dough again as well as possible. Now put the dough in a loaf pan or a special toast pan and let rise again covered for a good 45 minutes (depending on how strong the sourdough is, it may take longer, unless yeast is also used)
After rising, put the form in the preheated oven and bake at 220 ° C top / bottom heat. After a good 5 minutes, switch it down to 180 ° C and bake for another 40 minutes.
The sourdough gives the bread a special crumb and does not become too dry.
You can also do without the use of yeast if the leaven is strong enough.
If it is still young, 10g of fresh yeast is enough.
The bread can also be prepared entirely in the bread maker.
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