GrowingWithRosie :
You gotta try sourdough please. But go ask a bakery for starter This is my go-to sourdough loaf — simple, low stress, and easy to fit into a normal day. No complicated techniques, just patience, stretch & folds, and letting time do the work. Follow along with the video!
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Recipe
To a mixing bowl add:
337g warm water
77g starter
585g flour
1/2 tsp white sugar
1–2 tsp salt
Mix for one minute until a shaggy dough forms. Rest for 15 minutes.
Mix again for one minute, then rest for 15 minutes.
Repeat once more: mix for one minute, rest for 15 minutes.
If needed, transfer the dough to a clean glass dish. Do a couple stretch & folds. Spray the dough lightly with water, cover, and leave somewhere relatively warm to rise throughout the day.
The dough is ready to split once it has doubled in size (about 1000 g total dough weight).
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Shaping
Line loaf pans with parchment paper and sprinkle with rice flour.
Use a scale to divide the dough in half and roll it up as shown in the video.
Cover and leave on the counter overnight.
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Bake — Loaf Pan Method
Bake at 425°F for about 33 minutes near the upper element.
Cooking time may vary depending on your oven.
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Bake — Dutch Oven Method
You can also bake this loaf in a Dutch oven:
1. Preheat the oven with the Dutch oven inside at 475°F for up to 1 hour.
2. Transfer your sourdough into the hot Dutch oven, add two ice cubes, and place the lid on.
3. Bake at 425°F with the lid on for 25 minutes.
4. Remove the lid, lower the temperature to 410°F, and bake for an additional 20 minutes.
5. Add a pan of water to the oven during this stage to help develop crust. I typically use a glass dish.
Every oven behaves a little differently, so expect to bake it a few times to find what works perfectly for yours.
2026-03-06 07:12:17