Machine Bread

100g sourdough starter, preferably fed and active 400g water 100g whole flour this goes directly in the machine and gets mixed leave to ferment 1-2h ---- 150g white flour again mix and leave to ferment until doubled in size ---- 500g white flour 12g salt the mixer will not be able to incorporate everything use 2 spatulas to do the initial mixing after shaggy dough is formed keep monitoring it - might need a bit more flour or water end result should be slightly sticky dough with taut skin and clean bowl sides --- after mixing is done (program still running) remove dough hook form into a clean ball and press down with a regular chopstick measure volume mark it down by using the fancy chopstick on a cutting board --- final ferment keep checking with a chopstick and compare to marked fancy chopstick bake 40 min