@hellofalife_55: My last prerecorded baking video before we headed to Tennessee! 🤎 We’re finally heading home, and as much as I’ve loved exploring Tennessee, I’m definitely ready to get back into my baking! Today we’re making two of my classic sourdough loaves from start to finish. Nothing fancy, just good homemade bread! And don’t worry, Loaf It or Leave It will be back on Monday! I’ve missed making those fun loaves, and I’m excited to get back to it! 🍞 CLASSIC SOURDOUGH BREAD Makes two 900g loaves 9x5-inch loaf pans INGREDIENTS 690 g filtered water 200 g active sourdough starter 950 g bread flour 20 g fine sea salt MY PROCESS 1. Mix the water, starter, flour, and salt until everything is incorporated. Cover and rest for 1 hour 2. Complete 3-4 sets of stretch and folds, approximately 30 minutes apart. 3. Let your dough continue bulk fermenting until noticeably risen, airy, and puffy. Remember, watch your dough, not the clock! 4. Divide the dough into two equal portions and shape each loaf. 5. Place into your 9x5-inch loaf pans and cover. Let rise again until noticeably puffy. 6. Preheat your oven to 425°F. 7. Bake covered for 40 minutes, then remove the lids and bake another 5 minutes, or until the internal temperature reaches approximately 205°F. 8. Remove from the pans and let cool on a wire rack before slicing. Each loaf is approximately 900g of dough before baking. One thing I love about sourdough is that there’s always something new to learn. Even watching these older videos, I can see how much I’ve learned in just a few weeks! We’re almost home, and I can’t wait to get Margaret, Millie, and Molly back out and start baking again! See you soon #sourdoughbread #sourdoughforbeginners #sourdoughrecipe #sourdoughsandwichbread #homemadebread

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Sunday 01 November 2026 01:59:08 GMT