Sourdough starter

In the end I'm making Sourdough pancakes (see the post on the topic) and I really enjoy them each week.
I may try making a another loaf in the future but am, at present, contented with making the pancakes.

 I followed Patrick Ryan's video for making the starter below and am currently on day 6 of that, but I've just seen that John Kirkwood has some videos on Sourdough Starter and Sourdough bread.
Here is video on starter:

He also has a video on Sourdough bread in dutch oven:

He also has a tip on using the sourdough starter that he tips away to keep the starter going to make pancakes

 Which I think is a great idea to save it for something useful. I will have to try that.

Anyway, I think I'll follow his recipe for making the sourdough bread the first time. Its like his process for Ciabattas in that he leaves the poolish overnight and does it the next day.

Ingredients For the Sponge/Poolish 

100g/3.5oz Starter
100g/3.5oz Filtered or bottled water
100g/3.5oz White bread flour

Mix and leave overnight.

 Ingredients For the Bread

 230g / 8oz Filtered or bottled water
460g / 16oz White bread flour

1 Tablespoon Vegetable oil
1tsp table salt
1 tablespoon Sesame seed   (use later- dont add now)

1. Mix together in bowl then
2. Cover and leave for 45 minutes to let rise
3. Take out & Knead
4. Cover and leave for 45 minutes to let rise
5. Take out & Knead again
6. Then put into a preformed bowl ( he puts it in 200mm dia wok and puts butter and oil inside then sesame seeds into the bowl (sticks to oil/butter) 
7. Then wets the top of the dough (that is going to stick to sesame seeds) and puts in bowl
8. Flour to top (actual bottom of loaf to stop sticking when transferred to dutch oven)
9. Cover and leave for 30 minutes to let rise
10. Warm oven for casserole dish 220 degrees C (very hot) - put casserole dish in
11. Then after 30 min flip dough into caserolle dish and lid on into oven- middle of oven
12. In oven for 30 min. then check.
13. Leave lid off dutch oven and let it cook further for 3-5 minutes to brown

Take out, cool down and eat.

Sourdough bread

For 2 loaves, base on video below:
800 g of bread flour
460 g water
10 g salt
320g sourdough starter

Knead for 10 minutes (or use mixer)
(Window pane effect, sticks together and you can see through it)
Proove - 3 hours
Knock back and work again
Put into tins
Prove again for 3 1/2 hours or Put in fridge overnight

Bake for 30-35 min- water in oven
or
Dutch oven- Bake with lid on and it cooks in its own steam

 Sourdough starter

 The sourdough starter begins at about 45 seconds in on video below:


 It takes about 7 days to get started.
 I am using a 1.3l jar with a screw-top lid that I got from the Warehouse.
Leave out at room temperature for first 7 days so its active. Then, to slow it down, put it in the fridge. 

Day 1.  

add:
 50 g of flour , 50ml (50g) Water
Total  now:
100g Mixture.

It picks up yeast spores from air so leave in a warm room with lid off overnight- for about 12 hours.

 Day 2. 
add:
 50g of flour , 50ml (50g) Water
Total  now:
200g Mixture.

Day 3.  

Discard:
100g of mixture  add:
 100g of flour , 100ml (100g) Water
Total  now:
300g Mixture.  

Day 4.  

Discard:
150g of mixture  add:
 100g of flour , 100ml (100g) Water
Total  now:
350g Mixture.  

Day 5.  

Discard:
200g of mixture  add:
 150g of flour , 150ml (150g) Water
Total  now:
450g Mixture.  

Day 6.  

Discard:
250g of mixture  add:
 200g of flour , 200ml (200g) Water
Total  now:
600g Mixture.

Review

21st March 2019
I made the bread in a tin last Sunday (10/3), it sort of stuck getting it out but it didn't actually tear, so I got it out in one piece after using a knife at sides and corners of the tin.
I ended up cutting quite thick slices, and they were nice and moist, not as aerated as the ones in the videos.
Not really that impressed. Being thick, it felt a heavy bread and I struggled with finishing a slice.
It toasted fine.
It only made one loaf, even with all the flour put into it. It was very dense, I did notice the difference in weight between that dough and the ciabatta dough I make. 
I have the starter in the fridge now. I may try using it for a pizza, but not for a while. I go to some techy meetups in the evening a couple of days a week and they always order in pizza. So I'm a bit pizza'd out at the moment.
Interesting is that some of them have quite poor dough. In some instances I actually prefer mine to the bought ones. Still, there is a slight bias, I prefer thin crusts and a all of the pizzas are thick crusts so you notice the dough a lot more.