100g Active (established) sourdough starter
400g Warm filtered water (80° to 85°F) I find Costco flour always needs a bit more water added
500g Creative baker unbleached bread flour
10g salt
Mix starter and water together to get a milky consistency
Add flour and salt and mix to get a shaggy dough. Let rest covered for 1 hour.
Do 4 rounds of stretch and folds 30 minutes apart.
Bulk ferment on counter for an additional 6 hours(74-75F)
Shape and put into a banneton basket place covered in the fridge overnight 12-24hrs
Baked in Dutch oven preheated for 45mins @500
20mins covered @500F
20mins uncovered @450F
Feels nice to finally get my starter and bulk fermentation on track after a cold house and cold outside
by halllowsxeve
19 Comments
Damn you gotta mark this NSFW cause that’s 🔥
You’re supposed to say “help – what did I do wrong that it came out this way? Total noob seeking pointers.”
Jk – that loaf looks amazing!
Looks absolutely phenomenal
That’s a world class loaf, congrats.
It’s so hard to find normal bread recipes these days, the sourdough shit is everywhere 🙁 I wish people would at least tag this crap so that I could filter it out in search results.
Ohhhh that warm loaf in snowy weather must be heaven 🍞
I am envious of your loaf. It is magazine worthy!
Lowkey dying you went out in the snow to get good lighting 😂 worth it
beautiful!
Beautiful! Love the clear and concise breakdown of the recipie
Beautiful!
wow, i see a lot of posts where people are showing off their open crumb which is usually the result of bad technique and not a true open crumb. this is lovely. fine work
Beautiful in and out
Looks so yummy!
Wow that looks beautiful!
Do you have a video of you scoring the top? It’s gorgeous!
This looks so impressive! I have never had mine come out like this.
How long was the fridge retard?
Well that came out well!