My 1000th loaf !

I was once a cute, happy baker. I named my starter. I posted heart emojis. I believed in gentle bulk fermentation.

That woman is gone.

85g starter (hopefully alive)

400g bread flour

100g whole wheat flour

345g water

15g salt

1.  Mix everything together.

2.  Let it sit 30 minutes. Go outside. Touch grass. Smell a rose. Remember you are more than your hydration percentage.

3.  Come back inside spiritually refreshed. Knead dough.

Wait 1 hour.

Stretch & fold.

Wait another hour.

Stretch & fold again.

Wait another hour.

Stretch & fold one last time. Consider picking up a hobby that doesn’t emotionally manipulate you like sourdough does.

Let it bulk ferment ~8 hours.

Do NOT forget it on the counter overnight.

Pre-shape. Bench rest. Shape.

Cold proof typically 18 hours.

If you forget it in the fridge and it turns into a 49-hour hiatus – it will look like this pic!

Bake at 450°F in a Dutch oven, 20 minutes covered.

Drop to 400°F, 20 minutes uncovered.

WAIT ONE HOUR BEFORE CUTTING IT.

You are stronger than your impulses!