Bread with sourdough

Dissolve 150 g of sourdough in 400 g of water and a teaspoon of honey.

Add 600 g of Black Venere flour and knead well, adding the salt towards the end.

Let the dough rest for 1 hour.

Proceed with lamination and fold like a book.

Perform 3 sets of folds every 30 minutes and let rise until doubled.

Shape the dough on a well-floured surface, seal it, and place it in a bread basket with the smooth side down for about 2 hours.

Preheat the oven to maximum power with the cast iron pot inside.

When the pot is very hot, take it out, place the loaf upside down on a sheet of parchment paper, cover, and bake for about 30 minutes. Continue baking for another 20 minutes without the lid at 220 degrees.