Sourdough recipe

125 g active starter
300 g warm filtered water
500 g bread flour
10 g salt

Combine starter and water followed by flour and salt. Mix until dough is hydrated and no visible dry flour. Let rest for 1 hour.

Preform stretch and folds followed by coil folds and let rest for 1 hour.
Repeat 2 times.

After your 3rd set of stretch/coil folds, let bulk ferment on the counter***

** I used advice from The Sourdough Journey on YouTube and temp my dough to determine bulk fermentation time. According to this advice, my dough was temping at 80 degrees Fahrenheit and took about 5 ish hours from the time I mixed my ingredients with a 30% rise. You can find more information on this at the The Sourdough Journey, this is not my information **

After you determine when bulk fermentation is finished and your dough is ready to shape, preform your preferred shaping technique.

Let bench rest for 10 minutes then shape again, transfer to a floured proofing basket and cold proof in the fridge overnight or at-least 8 hours.

When your dough is ready to bake, preheat your overs with your Dutch inside with the lid on at 450 degrees Fahrenheit for 20 minutes.

Reduce the heat to 425 degrees and bake for 30 minutes with the lid on.

Remove the lid, reduce the heat to 400 and bake for 3 minutes.

Let cool for at least 2 hours before slicing. ❤️

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