Dining and Cooking
Every loaf is improving
In Sourdough

Every loaf is improving


– 100 g starter

– 325 g water

– 500 g Bobs Red Mill Bread Flour

– 11g Morton’s Sea Salt (non iodized)

  1. Mix starter and water until foamy

  2. Add four and salt

  3. Mix/knead til shaggy dough (2 min)

  4. Let sit for 1 hour

  5. First stretch and fold

  6. Wait 30 minutes then do second stretch and fold

  7. Wait 30 minutes and do first coil fold

  8. Wait 30 minutes do second coil fold

  9. Bulk ferment for about 8-10 hours – best indicator for me is a super jiggly dough

  10. Lay out dough into a flat square, fold one third to center then other third over. Roll tight like burrito. Shape into ball.

  11. Place in banneton and stitch if necessary

  12. Cold proof overnight

  13. Pre heat Dutch oven at 475

  14. Take dough out of the fridge and score it

  15. Turn oven down to 450 and put dough in

  16. Bake COVERED for 30 minutes

  17. Take lid off and bake uncovered for about 25 minutes

  18. Take out and let it cool on a rack for at least 1-2 hours

Cut and enjoy 🙂

by stratusnimbo

5 Comments

  2. Large_Staff_4297

    Your process is solid – 65% hydration is a good learning range because the dough is still manageable enough to feel what good development actually is. The 8-10 hour bulk with the jiggly indicator is better than watching the [clock.One](http://clock.One) thing that might push the next improvement: your score timing matters more than most people expect. Score the moment it comes out of the fridge while it’s still cold – cold dough holds its shape and gives the blade something to grip. If you wait even 10 minutes at room temp before scoring, the surface relaxes and you lose the ear you’re working for. Cold dough, confident single stroke, 45-degree angle.If you haven’t already, a short bench rest after shaping – 20-30 minutes uncovered before the banneton goes in the fridge – helps surface tension set before the cold proof and makes a cleaner score possible.

  3. Librarytee

    It looks like mine. And it reminds me of Little Shop of Horrors. 🤣