Sourdough Bread www.tiktok.com 548 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Feed your starter: mix 50g starter, 50g unbleached bread flour and 50g filtered water. 2. Let your starter rise overnight or for 6-8 hours until doubled in size and starting to fall. 3. In a bowl, mix 100g active starter and 350g of filtered water until you get a milky consistency. 4. Add 500g of unbleached bread flour and 10g of salt; mix the dough until there are no more dry flour clumps. 5. Cover the dough and let it rest for one hour. 6. Perform four rounds of stretch and folds, spacing 30 minutes apart. Wet your hands and gently reach under the dough, pulling it up and folding it into the middle. Repeat for all four sides. Do not tear the dough. 7. Let the dough rest for another 3-4 hours for bulk fermentation. Dough is ready when it's almost doubled in size, jiggly, airy, and bubbly. 8. Prepare your banneton basket or a bowl with a towel. 9. Shape the dough: gently flip the dough onto the surface. Stretch it into a rectangle. Fold the right side into the middle, then the left side on top. Roll the dough up tightly from the bottom, tucking in the edges. Shape into a ball by using a push-turn-pull-turn movement (repeat 8-10 times). 10. Cover the dough and let it rest for 30 minutes. 11. Place the dough into the prepared banneton basket (seam-side down). If dough is trying to split, use stitching: grab an edge and pull it towards the middle. 12. Refrigerate overnight (14-24hrs) or do a second rise at room temperature for 2 hours. 13. Preheat oven with the dutch oven inside at 450 degrees. 14. Flip your dough onto parchment paper. Sprinkle rice flour on top (optional). Use a bread lame to score the dough (decorative scoring first, then expansion score). 15. Bake at 450 degrees for 30 minutes covered, then 15 minutes uncovered. 16. Remove the bread from the dutch oven and let it cool for 1-2 hours on a wire cooling rack before cutting. 1. Feed your starter: mix 50g starter, 50g unbleached bread flour and 50g filtered water. 2. Let your starter rise overnight or for 6-8 hours until doubled in size and starting to fall. 3. In a bowl, mix 100g active starter and 350g of filtered water until you get a milky consistency. 4. Add 500g of unbleached bread flour and 10g of salt; mix the dough until there are no more dry flour clumps. 5. Cover the dough and let it rest for one hour. 6. Perform four rounds of stretch and folds, spacing 30 minutes apart. Wet your hands and gently reach under the dough, pulling it up and folding it into the middle. Repeat for all four sides. Do not tear the dough. 7. Let the dough rest for another 3-4 hours for bulk fermentation. Dough is ready when it's almost doubled in size, jiggly, airy, and bubbly. 8. Prepare your banneton basket or a bowl with a towel. 9. Shape the dough: gently flip the dough onto the surface. Stretch it into a rectangle. Fold the right side into the middle, then the left side on top. Roll the dough up tightly from the bottom, tucking in the edges. Shape into a ball by using a push-turn-pull-turn movement (repeat 8-10 times). 10. Cover the dough and let it rest for 30 minutes. 11. Place the dough into the prepared banneton basket (seam-side down). If dough is trying to split, use stitching: grab an edge and pull it towards the middle. 12. Refrigerate overnight (14-24hrs) or do a second rise at room temperature for 2 hours. 13. Preheat oven with the dutch oven inside at 450 degrees. 14. Flip your dough onto parchment paper. Sprinkle rice flour on top (optional). Use a bread lame to score the dough (decorative scoring first, then expansion score). 15. Bake at 450 degrees for 30 minutes covered, then 15 minutes uncovered. 16. Remove the bread from the dutch oven and let it cool for 1-2 hours on a wire cooling rack before cutting. Add Direction Ingredients 50 g starter 50 g unbleached bread flour 50 g filtered water 100 g active sourdough starter 350 g lukewarm filtered water 500 g unbleached bread flour 10 g salt 1 rice flour - + - + - + - + - + - + - + - + Add ingredient Equipment kitchen scale mason jar bowl whisk bench scraper spray bottle banneton basket parchment paper bread lame dutch oven wire cooling rack Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe