@sourdoughbysteffi: Hi there! My name is Stephanie, and I love baking sourdough bread 🍞 Here’s how I make my loafs from start to finish! 💫 - Feeding ratio 1:2:2 - 425g lukewarm water - 150g peaked starter - 675g flour (I use Manitoba cream) - 18g of salt - Mix for 5 mins - Cover and let the dough rest for 30mins - 3 sets of stretch and folds w. 30 min rest in between each stretch and folds - Two sets of coil folds w. 30mins rest in between each coil fold - Bulk ferment until the dough has doubled in size, is jiggly, doesn’t stick to your fingers or the bowl. - Preshape the dough and let it rest for 10-15mins - Final shaping and put the dough in a banneton and cold proof for at least 4 hours. I let it cold proof over night. - Preheat Dutch oven on 250°C - Decorative score - After 7 mins in the oven, do the expansion score, and back into the oven - After 24 mins in the oven, take the lid off and lower the temp to 220°C and back into the oven for 15mins. DONE 😍🌟🍞 ##sourdoughtok##sourdough##sourdoughbreadbaking##sourdoughscoring

Stephanie B. ✨

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Region: SE

Saturday 01 August 2026 11:48:42 GMT