@euniceloisss: Anong meron today? 👀 Anyways, let’s make bread! Sourdough Sesh episode 2 🥖 Starter feeding: 10g starter 100g water 100g bread flour Dough: 100g active starter 360g room temp water 500g bread flour 11g salt 1. Mix the ingredients until shaggy dough forms. 2. Cover and rest for 30 minutes. 3. Stretch and folds no. 1 4. Cover and rest for 30 minutes. 5. Stretch and fold no. 2 6. Cover and rest for 30 minutes. 7. Coil folds no. 1 8. Cover and rest for 30 minutes. 9. Coil folds no. 2 10. Cover and bulk ferment for 4 hours (time will depend on dough and environment temperature) 11. Shape the dough and place in a banneton. 12. Cover and cold proof in the chiller for 10 hours up to 2 days. 13. Preheat oven at 450F (with dutch oven inside) 14. Score the dough. 15. Place the dough on a sheet of parchment paper, transfer in the dutch oven, and add 3-4 cubes of ice. 16. Bake at 450F for 25 minutes with lid. 17. Bake at 450F for another 20 minutes without lid. 18. Let it cool completely before slicing. #sourdough #baking #euniceloisss

Eunice 🌸

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Saturday 14 February 2026 06:27:35 GMT