Making Sourdough Bread

Every day, or at least most days, I make a loaf of sourdough bread. This morning's example can be seen above. I start with 600 grams flour, add 12 grams salt, 12 grams sugar, about 75 grams sourdough starter, 30 grams olive oil and 500 grams water. I mix and end up with what is seen below which I cover and leave for 24 hours.

There are lots of ways to make your own sourdough starter. With mine (below), I add 100 grams water and 100 grams flour and mix once every 24 hours.

My recipe is, more or less, Jim Lahey's No Knead bread recipe. A version of it can be found on the Times website.