@crustmeibake: Sourdough recipe 🌾 THE INGREDIENTS 📜 500g Strong White Bread Flour 379 ml Water 100g Active Sourdough Starter (20%) 10g Salt STEP-BY-STEP 🥣 Autolyse (1 hour) Mix flour and water until a shaggy, sticky dough forms. Don't worry about developing gluten yet. Cover and rest for 1 hour. Add the Starter Add 100g of active starter to the dough. Knead gently just to incorporate it fully. Cover and rest for 30 minutes. Salt & Structure Add 10g of salt. Do 3 sets of slap and fold with a 10-minute rest between each. This builds a strong gluten network for a great oven spring. After the last set, rest for 30 minutes. Coil Folds & Bulk Fermentation Do 4 sets of coil folds to build structure and trap air. Once finished, let the dough ferment undisturbed for 1 hour and 30 minutes. Bench Rest & Shaping Transfer to the work surface. Let the dough rest on the table for 15 minutes to relax the gluten. Shape it, place it into a dusted banneton, and do the stitching to lock in the surface tension. Cold Proof (14 hours) Put the banneton in the fridge for a 14-hour cold ferment. This develops the flavor and makes the dough firm enough for easy scoring. Next Day: Bake & Cool Preheat your oven and Dutch oven together at 200°C. Turn the cold dough out, score it, and bake with the lid on for 25 minutes. Take the lid off and bake for another 25 minutes until golden. Let it cool completely for about 2 hours before slicing! 🥖✨ ⚠️ QUICK NOTE: Sourdough is alive! Bulk fermentation times, proofing, and the intervals between folds will change depending on your kitchen's temperature, flour quality, and hydration. Use this as a guide and watch your dough. ✨ Want to see how this loaf turned out? Check out my last video for the final result! #sourdough #breadtok #sourdoughrecipe #artisanbread #baking

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Thursday 09 July 2026 08:05:36 GMT