@stellanspice: My last two loaves were dog shit, so I’m really excited and happy about this one 😂 Here’s a rough recipe! It’s a moderately high hydration dough, but I thought it was really easy to handle. I started at 6 pm, so I heated my water to 100F to get through bulk fermentation faster. It was in the fridge by 10 pm :) 400 g organic AP flour 300 g water 80 g active starter 9 g salt 1. Fermentolyse: combine flour, starter, and 290g warm water (hold back 10g). Mix thoroughly, pinching any dry spots together, then cover for 30 minutes. Temp: 85F. 2. Add the rest of the water and salt. Mix well, then do slap & folds for 3 minutes. Cover for 30 minutes. Temp: 83F 3. 3 sets of coil folds 20-30 minutes apart. Avg temp: 83F 4. Preshape at 30% rise. Cover for 20 min. 5. Final shape, cold proof 12-24 hours. 6. Preheat oven to 450F with dutch oven inside for 30 minutes . 7. Score dough, bake covered for 20 minutes, then uncovered for 20-25 minutes at 425F. A few other variables: - I maintain a stiff starter, but built a 100% hydration levain for this loaf and let it rise in my bread proofer at 80F. - I use organic AP flour from Costco. LOVE their flour for making sourdough! I prefer it over bread flour. - The listed dough temperatures are reference points for my fermentation timing. If your dough is cooler or warmer, adjust the bulk time/ % rise accordingly. Let me know if you have any questions! #sourdough

stellanspice 🌶

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Thursday 05 March 2026 01:10:41 GMT