I think I finally did it?!

I think I finally got the hang of this?! I would love your thoughts. Not only did I manage to get this crumb once, I wanted to prove to myself it wasn’t a fluke and I could do it again.. and I did! 🥹 (picture at the end of my first ever sourdough bread for reference haha). This is my 6th or 7th loaf 🍞 it tasted amazing!

• 320g strong white flour
• 40g wholemeal flour
• 215g water
• 8g salt
• 2g diastatic malt
• 173g starter

Mix all the flours with the water and starter. Wait 30-40 mins before adding the salt. After an hour take 42g of dough and add to aliquot container.

Complete 3-4 sets of stretch and folds 30 ish minutes rest between each set. Once aliquot container has reached the top, gently tip dough out on the bench, shape roughly, cover and let rest for 30 minutes.

Then shape the loaf and place into a seasoned banneton in the fridge overnight to slowly proof and bake it the following morning.

Preheat oven and Dutch oven (DO) to 240°c, baked with lid on for 20mins, dropped temp to 220c and baked with lid off for 15-20 mins. Wait 4+ hours until it’s cooled down before cutting in.