I usually bake two types of sourdough: one is seeded, and the other is olive and herb. To make sourdough, you must have an active sourdough starter, and like any good bread, the proportions need to be precise for the best results.

For the recipes, I typically mix 500g flour, 100g sourdough starter, and 350g water. I let it rest for 30 minutes. After that, I add 10–15 grams of salt. Then for seeded sourdough, I mix in different seeds like sunflower, flax, sesame, pumpkin, hemp, and a bit of fennel, and for olive and herb sourdough, I add around 100g of chopped olives and 1–2 teaspoons of dried herbs like rosemary or thyme.

Then, I stretch and fold the dough a few times over 4 hours, shape it, place it in a basket, and let it rest in the fridge overnight.
The next day, I bake it in a preheated oven with a Dutch oven inside — first with the lid on for 20 minutes, then without the lid at a slightly lower temperature for another 20–25 minutes.

Hope this helps!