@hellofalife_55: this one cold proofed overnight and tonight i baked her straight from the fridge. i preheat my oven with my dutch oven at 550°f for a full hour. when i’m ready to bake, i turn the oven down to 425°f, add my decorative wheat stalk scores and bake covered for 10 minutes. after 10 minutes i pull her out, add my expansion score, cover her back up and bake another 25 minutes. then i remove the lid and bake another 15 minutes, or until she’s beautifully browned and the internal temperature is around 205°f. that little expansion score after the first 10 minutes has become one of my favorite parts of baking a round loaf. 🍞Shelly’s round loaf🍞 365 g room temperature water - about 1 1/2 cups 100 g active sourdough starter - about 1/2 cup 525 g bread flour - about 4 1/4 cups 10 g fine sea salt - about 1 3/4 tsp mix until shaggy and rest 1 hour. do a stretch and fold, rest 30 minutes. do another stretch and fold, rest 30 minutes. do a coil fold, rest 30 minutes. do one final coil fold. let bulk ferment until about 50-60% risen. shape into a round, place in a floured banneton and cold proof overnight. preheat oven and dutch oven at 550°f for 1 hour. score and lower oven to 425°f. bake covered 10 minutes. add expansion score. bake covered another 25 minutes. remove lid and bake about 15 minutes more, or until internal temperature reaches about 205°f. #sourdoughbread #sourdoughbaking #sourdoughrecipe #artisanbread #sourdoughtiktok

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Sunday 13 September 2026 04:32:24 GMT