Practice finally paying off 😊

My first few loaves were abysmal but after tons of practice I’m finally feeling confident. Although I’m still working on improving, it’s super rewarding when you get the results you wanted!

Ingredients:

125 g sourdough starter.
340 g water (set aside 10g for adding the salt).
500 g all-purpose flour.
12 g sea salt.

Recipe/Instructions:

Feed sourdough starter (about 6-12 hours before). I’ll typically have 50g of starter in my jar and feed it 50g of all-purpose flour & 50g of filtered water.
Add the sourdough starter, 330g of water, and the flour. Mix well until a shaggy ball forms. I usually begin with a dough hook and finish mixing by hand. Cover the bowl with a plastic wrap (sometimes I use a damp dish towel) for 1 hour.

Add salt and remaining 10g water. Mix by hand for about 3 minutes until salt dissolves and dough forms a ball. Cover and rest 1 hour.

After 1 hour, do 3 sets of stretch and folds over around a 3 hour period. Cover and rest between sets for 30–60 minutes.

Cover the bowl for the bulk rise at anywhere from 3-5 hours until it's risen a bit and you see bubbles forming in the bottom of the bowl.

When you’ve formed a ball and are ready to bake preheat your oven to 500F degrees (dutch oven).

Once preheated, lower it into the hot dutch oven using the parchment. Cover.

Turn the heat down to 450F degrees. Bake your bread covered for 20 minutes. Then uncover the top and cook for an additional 20-25 minutes until your bread reaches 200F degrees internally. Let rest 1 hour before slicing into your bread to avoid that horrid gummy texture. All done 🙂