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I've been baking with starter for years, I'll keep this super simple. As others have said it does not need to be complicated, bread is an ancient invention.
The most important thing is to have fun and feel free to expirement.
That's it.
The following is the loaf recipe I've used for years. It makes a 3lb / 1300g loaf, so adjust the amount depending on the size of the tin.
206g starter
615g flour
410g water
5g sugar
6g salt
10g apple cider vinegar
Mix starter, sugar, water, and half the flour together in a bowl, leave for at least 30 minutes (I usually do this overnight cos I'm lazy)
Mix in the remaining flour, salt, and vinegar
Knead for 3-5 minutes - the mixture will feel wet, it is, but as long as everything has been mixed in you're fine. Resist all urges to add extra flour.
Place in a large bowl and cover with a tea towel, leave for 2 hours / double in size
Pour a small amount of oil (like the size of a coin) on your worktop, and wipe it around with your hand to make a large rectangle, with the long side nearest you / "landscape"
Lightly oil your loaf tin
place dough in centre of rectangle, and shape the dough to be about the size of a letter / A4 paper, with the long side nearest you / "landscape"
imagine the dough has 3 equal sections. Take the left section and fold it on top of the middle section. Then take the right section and fold it on top of both so you have 3 "layers" in the middle of the rectangle
roll it over, so the bottom layer is now facing upwards / on top
place in to the loaf tin
put in a CLEAN, and lightly oiled plastic bag and leave to rise for 2 hours / doubled / tin is full
bake at 200C fan for 40 minutes
Enjoy!
This is the first recipe I've seen that calls for acv! Very interesting!
It's to balance, you're looking at <1% of volume so it's a background note at most, probably optional really. I can't remember where I got the recommendation from, hah.