@halina_valynets: 🦓 Sourdough Bread 🍞 Bread flour – 520 g Salt – 13 g Water – 380 ml Sourdough starter – 120 g ❗️Choose flour with a high protein content—ideally 13 g or more per 100 g of flour. Mix the bread flour and salt. Add the cold water and sourdough starter, and stir to combine. Cover the bowl with a damp towel or plastic wrap. ❗️There’s no need to knead the dough. At this stage, it will be very sticky. Let the dough rest at room temperature for 1/2 hour. Then lift each edge of the dough and fold it toward the center (as shown in the video)—repeat this 3 times, every 40 minutes. This helps develop the gluten and makes the bread airy. Then gently lift the dough, let it stretch a bit, and place it back in the bowl—repeat this 3 times as well, every 40 minutes. After the last fold, wait 60 minutes, then place the dough onto a floured surface and gently stretch it. Pull one edge of the dough toward the center, then the opposite edge, and roll the whole structure into a tight log (as shown in the video). Place the dough seam-side up into a well-floured proofing basket or bowl, seal the edges, cover with a cotton towel, and place it in the fridge for 10–12 hours. Preheat the oven with a Dutch oven and lid inside to 500°F. Transfer the bread onto parchment paper, make a deep lengthwise slash about 3/4 of the way across, and place it into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Then reduce the temperature to 200°C (400°F), remove the lid, and bake until the crust reaches your desired color—about 20–30 minutes. Let the bread cool completely before slicing ❤️

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Sunday 25 October 2026 17:12:51 GMT