Filip's Sourbread Starter

To initiate the starter, combine 1 1/4 cups of flour, 1 1/2 cups of water, 1/2 teaspoon of malt, and 1/2 teaspoon of honey in a bowl. Mix the ingredients thoroughly, cover the container, and allow it to sit at room temperature for 24 hours. Repeat this process on days 2 and 3.

On day four, incorporate the starter with 7 1/2 cups of flour, 4 1/4 cups of water, and 2 teaspoons of malt. Mix the ingredients well, cover the container again, and keep it at room temperature for 24 hours. The next day, reduce the resting time to 5 hours and then refrigerate the mixture. Note that your starter will remain usable for 5 days, after which you'll need to refresh it by taking 2 pounds of the batter and starting again from day four.

Once your starter is complete, you can proceed to make the bread. In a large bowl or the bowl of a 5-quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups of water, and a pinch of gluten. Add 2 teaspoons of malt and 4 teaspoons of salt to the mixture, then mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until it becomes elastic, taking around 15 minutes to achieve this. Alternatively, using an electric mixer should take about 9 minutes.

For more experienced bread bakers, perform the windowpane test to check for elasticity: stretch the dough between your fingers until you have a very thin membrane. If the dough is elastic enough, the membrane will not break or tear apart.

Cover the bowl with a towel and let the dough rest for 30 minutes. Divide the dough into two equal pieces and form them into rounds. Cover again and let rest for 1 hour.

Preheat your oven to 475 degrees F (240 degrees C). Grease any pans you wish to use and give the loaves their final shape - either as loaves, baguettes, or round shapes. Place the loaves onto the prepared pans and let them rise until they double in size. Spritz the loaves with water occasionally to prevent drying.

Once you're ready, bake the loaves for about 45 minutes, or until they make a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool the loaves on a wire rack.