F yea

Making sourdough is so satisfying when I nail the process and get a beautiful loaf. It’s a total high 🙂 good start to the weekend

Process:
To a big ass bowl, dissolve 12 g kosher salt in 350 g water. To the salty water, add 100 g starter (90% hydration), 20 g of honey, and disperse as best as possible. Then add 500 g King Arthur all purpose flour. Mix until a loose wet dough is formed. Stretch and folds 2x over 1 hour. Total Bulk ferment time of 3.5 h at 79 F. Cold ferment in fridge 12 h. Score, spritz dough surface heavily with water and place onto a preheated steel pizza stone. Cover with a baking shell and bake at 450 F for 40 min. Take off cover and bake for additional 20 min. Cool and enjoy!

Note: I used honey to speed up the fermentation process and for the color of the loaf. Without honey, I’d have to bake the dough a lot longer to achieve the same color but the crust is way too hard for my liking. Loaf has a very mild honey taste, not very strong in my opinion.