Our Sourdough Bread Made With LOVE ❤️🥖

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Ingredients:

500g all-purpose flour
100g active sourdough starter
320g water (plus a little extra if needed)
8g salt

Instructions:
Day 1: Mixing and Bulk Fermentation

Mix the Dough:
In a large bowl, combine the flour, water, sourdough starter, and salt. Mix until all ingredients are fully incorporated. Feel the dough: If it's too stiff, add a little more water (up to 20g).
If it's too wet and sticky, lightly dust with flour.

*Knead (6 minutes):
Knead the dough by hand or with a mixer until smooth and slightly elastic.

*Bulk Fermentation:
Let the dough rest for 30 minutes.
Perform 4 stretch and folds, one every 30 minutes.
After the final fold, let the dough rise until it has increased by approximately 40% in volume

*Preshape:
Gently turn the dough out onto a lightly floured surface. Shape it into a loose boule and let it rest for 25 minutes uncovered.

*Final Shape & Cold Proof:
Shape the dough into its final form (boule or batard). Place into a well-floured proofing basket or bowl. Cover and refrigerate overnight (16-48 hours).

Day 2: Bake Day
*Preheat Oven & Dutch Oven:
Preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 1 hour.

*Score and Bake (Covered):
Take the dough out of the fridge, gently turn it onto parchment paper, and score the top with a sharp blade. Transfer into the hot Dutch oven. Cover with lid and bake at 230°C (450°F) for 25 minutes.

*Finish Bake (Uncovered):
Remove the lid and bake for another 15 minutes to develop a deep, golden crust.

Cool Completely:
Let the bread cool on a wire rack for at least 1 hour before slicing to set the crumb properly.

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