@hellofalife_55: a little sourdough and coffee from my kitchen before we headed to Tennessee! 🤎 I’m working through some prerecorded videos while we’re away, and it’s interesting watching them back. Some were filmed just a few weeks ago, and I’ve already learned so much since then! For this loaf, I mixed my dough the night before, let it bulk ferment, and shaped it the following morning. Then I placed it in my banneton and refrigerated it for a few hours before finally baking it around 5 PM. And of course, I made myself a salted caramel iced latte with my homemade salted caramel syrup! 🍞 MY CLASSIC ROUND SOURDOUGH LOAF 500 g bread flour 350 g water 100 g active sourdough starter 10 g salt MY PROCESS 1. Mix everything together and rest for 30 minutes. 2. Complete 3-4 sets of stretch and folds, approximately 30 minutes apart. 3. Let bulk ferment until noticeably risen, airy, and jiggly. 4. Shape and place seam-side up in a floured banneton. 5. Cover and refrigerate. This loaf stayed in the fridge for several hours before baking around 5 PM. 6. Preheat your Dutch oven to 550°F for 45–60 minutes. 7. Turn the cold dough onto parchment or silicon liner, score, and place in the Dutch oven. 8. Reduce the oven to 425°F and bake covered for 10 minutes. 9. Make your expansion score, replace the lid, and bake covered another 25 minutes. 10. Remove the lid and bake uncovered for approximately 10 minutes, until the internal temperature reaches 205°F. 11. Cool completely before slicing. Just a reminder that sourdough doesn’t have to follow a perfect schedule. Sometimes you have to make it work around your day! #sourdoughbread #sourdoughforbeginners #sourdoughbaking #homemadebread #sourdoughrecipe

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Wednesday 28 October 2026 01:01:30 GMT