@janedoughhhh3: 🍞 My Classic Sourdough Recipe 500g all-purpose flour 375g water 100g active sourdough starter 10g salt Directions: 1. Mix everything together until a shaggy dough forms. No autolyse needed! 2. Rest for 30 minutes. 3. Complete 3–4 sets of stretch and folds, 30 minutes apart. 4. Let bulk ferment for approximately 4–6 hours, depending on dough temperature and rise. 5. Shape and place in a floured banneton. 6. Refrigerate overnight (8–12 hours). 7. Preheat Dutch oven to 450°F. 8. Score and bake covered for 20 minutes, then uncovered for another 15–20 minutes until golden brown. ✨ Every kitchen is different, so watch your dough, not just the clock! #sourdough

Jane__doughh

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Saturday 31 October 2026 23:54:22 GMT