Ingredients:
* 150g active sourdough starter
* 300g warm water
* 20g oil
* 25g honey
* 500g unbleached flour
* 10g salt
Instructions:
1. Combine Ingredients: Mix starter, water, oil, and honey until milky. Add flour and salt, cover for 1 hour
2. Stretch & Fold: Do 4 sets, 30 minutes apart.
3. Bulk Ferment: Cover and let rise an additional ~8 hours or overnight
4. Shape: Shape dough then place dough in a banneton seam side down.
5. Second Rise: Cover and let rise about 2 hours, until dough is puffed up a bit.
6. Bake: Preheat oven to 400°F (200°C) with Dutch oven inside. Score dough, cover, and bake:
400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered)
7. Cool: Remove from pan immediately and let cool before slicing.
by Past_Baker4400
2 Comments
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Good one! Fermentation and shaping looks good! i would bake it a lot darker, to develop a nice dark crust. But that is also preference