125g starter
13g sea salt
350ml warm water
525g bread flour
- disclaimer – high altitude *
- Combine into shaggy dough, let rest on counter for 1 hour
- Perform 10 stretch & folds and let rest
- Every 30 minutes perform 4 stretch and folds for 3 rounds
- Bulk ferment on counter for 2.5 hours
- Shape dough and proof in fridge for 12 hours
- Bake covered in Dutch oven at 475F for 30 minutes
- Reduce heat to 425F, remove lid, and bake additional 6 minutes
by jean_spraghetti
9 Comments
Do you bulk ferment in a banneton? It’s so round!
Beautiful. I made one this morning too. My scoring sucks though.
It’s too beautiful to eat
Wow what a pretty loaf!!
So frigging CUTE
That’s a beauty
How does it feel to be a sourdough god?
That looks amazing!
That looks beautiful!! 👌
I made my first loaf of sourdough last week and she was lookin rough lol the flavor was good but the texture and the look of the loaf wasn’t ideal 😅 I think I may invest in a Dutch oven for my next bake.