My sourdough a baddie

She a baddie she know she a 10

I saw this on instagram and had to make one myself 😛

I used cocoa powder and a black food color marker to make the design!!!

Sourdough recipe

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⏱ TIME

• Prep Time: 2 hours

• Cook Time: 40 minutes

• Additional Time: 19 hours 20 minutes

• Total Time: 22 hours

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🧂 INGREDIENTS

• 475 g all-purpose flour (3½ cups)

• 100 g active, bubbly sourdough starter (½ cup)

• 325 g water (1⅓ cups)

• 10 g salt (2 teaspoons)

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🥣 INSTRUCTIONS

1️⃣ PREP

• Feed sourdough starter 4–12 hours before starting.

• Starter should be active and bubbly.

2️⃣ MIX

• In a large bowl, combine:

– Warm water

– Active starter

– Salt

– Flour

• Mix with a wooden spoon or hands until combined.

• Cover with plastic wrap or a lid.

• Rest for 30 minutes to hydrate the flour.

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🔄 STRETCH & FOLD

• Grab the edge of the dough and stretch upward.

• Place dough back into the center.

• Turn bowl ¼ turn and repeat.

• Complete 4 stretches total = 1 round.

• After 30 minutes, complete another round.

• Cover and rest 30 minutes.

• Complete one final round.

• Cover dough with lid, damp towel, or plastic wrap.

• Bulk ferment in a warm place until doubled in size

(6–12 hours or longer, depending on conditions).

⚠️ Do not over-ferment.

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🧺 SHAPING

• Turn dough onto a lightly floured surface.

• Fold dough onto itself, roll up, and shape into a ball

by gently spinning it toward you.

(Optional)

• Let dough rest uncovered for 15–20 minutes

to prevent sticking during overnight rise.

• Flip dough over and shape again:

– Fold two sides to the center and pinch

– Repeat with remaining sides

• This creates surface tension for better oven spring.

• Transfer to a floured banneton or bowl lined with a floured tea towel

(rice flour preferred, but all-purpose works).

• Cover with plastic or place in a tied plastic bag.

• Refrigerate for 12–15 hours

OR rise at room temperature for 3–4 hours.

(Note: Longer fridge rise = easier scoring & better oven spring)

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🔥 BAKE

• Preheat Dutch oven to 500°F for 1 hour.

• Remove dough from fridge right before baking.

• Place dough on parchment paper.

• Dust with flour (optional).

• Score dough with a lame or razor.

• Carefully place dough (with parchment) into hot Dutch oven.

• Cover and bake for 20 minutes.

• Remove lid, lower oven to 475°F, and bake

15–25 minutes more until golden brown.