200 g sourdough starter
800 g flour (half all-purpose flour and half whole wheat flour)
400 ml lukewarm water
2 teaspoons salt
2 tablespoons olive oil

Note: if you use tap water, it is necessary to boil it and let it cool before using it. The chlorine kills all bacteria useful for the leavening. As an alternative you may also use bottled water.


In a food processor, combine the sourdough with 700 g flour and 300 ml of lukewarm water. Knead the mixture for at least 10 minutes, until it changes consistency and it doesn’t stick to the walls of the bowl.
Once done, do not forget to put 2 tablespoons of sourdough on the side to keep in the fridge for the following bread!
Keep the dough at a temperature of around 30°C for about two hours until the volume of the dough is doubled. In winter make it rise in the oven with the help of the warmth of the oven lamp.
Melt the salt in the remaining water; add it to the dough with the olive oil and the rest of the flour. Knead it for another 5 minutes by hand or with the food processor. The dough should look compact and solid.
Divide the dough in two parts and put them in two bowls covered in flour. (There are also containers made specifically for dough fermentation which leave a stamp like a pretty spiral.)
Now the bread will need time to rise: cover it with a clean cloth, and let it rise at the same 30˚ C temperature. Give it 4-5 hours.
Once this is done, add the loaves to a baking tray covered by baking paper. Let it rest for another hour to allow the bread to take its form.
Meanwhile heat the oven to 230°C and place a bowl of water on the bottom of the oven. Bake the bread for about 50 minutes.
Now your home will remind you of your childhood memories and your mouth will water!