@kellycooksfromscratch: The best gift made with love 🫶🏼🍞 full recipe below! 👇🏼 #sourdoughbread #sourdoughforbeginners #sourdoughbaking #foodcreator - FOR TWO LOAVES OF BREAD: (you will need to feed your starter 6-24 hours prior to starting this recipe so it is ready to use in recipe) Take 2 cups bubbly active starter, 2 1/2 cups water and 4 tsp of salt. Mix well. Mix in 4 cups (480g) flour. Then mix in additional 4 cups (480g) flour. Cover with damp towel and set aside in warm area for 10 minutes. - stretch and fold from north, east, south, and west. Be sure to scrape all dough from bottom of bowl to incorporate all dough with each fold. Folding means to pull edge of dough up until just before dough rips and fold it over to the center of the dough. Let sit for 10 minutes covered with damp towel. Repeat this step every 10 minutes for 4 times total. - when stretch and folds are complete, set aside to rest in warm place covered with damp towel for 4-6 hours. - Take dough and shape into a ball or oval shape with hands using “push and pull” motion. Place into banneton and let dough rise for 2-3 hours in a warm place. (Counter or oven with the light turned on) -When ready to bake, place banneton into freezer for 30 minutes. Heat oven to 425 Fahrenheit with Dutch oven inside. Place a pan on bottom rack of oven to prevent excessive browning on bottom of bread when baking. Once oven is preheated, place dough on parchment paper and score at least one large score to allow for moisture to release, then you can add a design if desired. Wait to remove from banneton until just before placing in oven to keep loaf shape. Place in Dutch oven on parchment paper and bake for 30 minutes with lid on. Remove lid and bake for an additional 10-15 minutes depending on desired browning. Let cool completely before slicing.

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Sunday 28 September 2025 18:51:19 GMT