Homemade Sourdough Bread 👨🏼‍🍳 aka. the best bread in the world! ⠀ RECIPE (2 loaves) - 800 g all purpose flour (11-14% protein) - 100 g whole wheat flour - 650 g (72%) water - 18 g (2%) salt - 135 g (15%) sourdough starter ⠀ ❶ Mix flour and water and let it sit for 10-60 minutes. ❷ Add the starter and salt to the dough. Mix until completely combined. Optionally you can do some slap & folds to create some additional strength. Cover and let rest 15 minutes. ❸ Do a set of stretch & folds to strengthen the gluten, cover and let it rest. Repeat every 30-60 minutes. ❹ Let the dough ferment until it has significantly increased in size. Depending on your flour and starter it should rise by 50-100%. (The duration depends a lot on the temperature!) ❺ Loosen the dough with a dough scraper and place it on your working surface. Divide the dough and preshape each loaf into a rough ball using a dough scraper. Let them relax for 10-15 minutes. ❻ Shaping: Dust the dough with flour, release with a dough scraper and flip onto the floured side. Now fold the bottom to the middle, stretch out the sides and fold them on top of each other. Fold the top onto the middle, then take the top corners and fold them on top of each other. Roll it up tightly. ❼ Place in a floured banneton, seam side up. I like to do some stitches to create extra tension. ❽ Proof for 30-120 minutes at room temperature (do the poke-test to see when it’s ready) or proof in the fridge for 12-48 hours, to bake the next day or whenever it suits your schedule. ❾ To bake, preheat the oven (and dutch oven) to 250°C. Bake at 250°C with steam (e.g. in a dutch oven) for 18 minutes, then remove the steam and bake at 230°C for another 15-25 minutes until dark brown. Let it cool for at least 60 minutes. ⠀ #sourdough #breadtok #breadmaking #sourdoughbread - @herbifoods