First of all - this is a basic recepy which comes from the community Lakabe in Navarra, Spain.
We learned it in Masia la Torre, a project located in the beautiful mountains northwest of Valencia.

Before you can actually start baking the bread, you need to create a sourdough which takes up to nine days.
You basically only need a hand full of flour and luke-warm water (which should not be warmer than 40 degrees),
a more sophisticated version wants to add a bit of honey and -very important for an unknown reason :)- one hazelnut!
You store this mixture at a warm place and kneed it from time to time. Every day you add a new hand-full of flour and mix it in the dough with some luke-warm water. You do so for about nine days. What you then have is the basic sourdough, the so-called motherdough.

To bake bread, you prepare the motherdough one night before the actual bread-baking and convert it into the predough:
Mix one part of the motherdough with equal amounts of water and flour; then let it rest over the night.
(Keep one part of the basic motherdough if you want to keep sourdough for another bread-baking session..!)
The next morning you add water, flour and salt.
To have two kg of breaddough take 0,5 kg of the predough, 0,6 l of water, 1 kg of flour and 16 g of salt.
A tip how to make sure the salt goes well into the dough: disolve it in warm water before adding it to the dough.
Kneed this mixture well and let it then rest for one hour.

Take the doe after the rest and cut it in pieces of the weight, you wish for the bread. (f.e. 750 gr)
Kneed it into homogenous, round forms -best with passion and patience…
Make sure you get out all bubbles and in the end to have a smooth surface - it’s the easiest to kneed from the outside to the middle quite fast and strong.
When finished, let the dough rest for another two hours.
Now kneed it again into round forms - but this time very short and soft.

However you wish you can roll these round doughs into seed-mixtures, or you leave it blank like this.
You bake it for bbb minutes at bbb degrees.

Ready your own sour-doe bread!

Don’t forget to take some of the ready breaddough and mix it with the away-taken part of the motherdough.
If you do this procedure everytime you bake bread, you’ll never run out of motherdough…

Bon appetit!

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