Dining and Cooking
I am in awe
In Sourdough

I am in awe


80g starter
325g water
500g bread flour
9g salt

Mix all, bulk ferment for 12 hours (house temp 71F) with 3-4 sets of stretch and folds. Bench rest 30 min, shape, cold ferment overnight in the fridge. Baked in a Dutch oven preheated to 450F for 20 min lid on, reduced to 430F for the remaining 28 min lid off. It probably could have baked a little longer for a darker crust, but it's definitely not under-baked.

It's just so pretty 😍 and I needed to share it with people who would understand.

by Both-Hamster6194

6 Comments

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