@cookwithhali: Sourdough Bread Ingredients • 100 g active starter (about ½ cup) • 300 g flour (about 2⅓ cups) • 50 g whole wheat flour (about ⅓ cup) • 235 g water (about 1 cup) • 1 tsp salt ⸻ Instructions 1. Mix water, starter, and both flours. Cover and rest 40 minutes. 2. Add salt + 1 tbsp water, mix well. Cover 30 minutes. 3. Do a stretch & fold, then immediately a coil fold. Rest 40 minutes and repeat once more. 4. Let rise until 60–70% bigger (not doubled). Mine took about 3½ hours. 5. Turn onto a floured surface. Fold it at four, turn it and roll it, turn again and roll again tightly, then turn it between your hands up and down to create tension. 6. Place in a floured banneton, cover tightly, and refrigerate overnight. 7. Next day, preheat oven at maximum temperature for 40 minutes with two racks (bottom for water, middle for bread). 8. Place dough on cardboard lined with parchment paper to make sliding easier. Dust with flour, score, then slide into the oven. 9. Pour boiling water onto the bottom rack and close quickly. Bake at 480°F for 10 minutes, then lower to 400°F and finish baking until deep golden. #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #bread

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Thursday 12 February 2026 23:06:37 GMT