Traditional Sourdough Loaf πβ¨ 110g starter β’ 350g water β’ 500g flour β’ 12g salt Rest 1hr β stretch & fold every 30min for 2.5hrs β bulk ferment until grown & bubbly β shape β banneton β fridge overnight β score β bake 450Β° 25min lid on, 20min lid off πΎ Save this so it's ready when your starter is! What you'll need: π« Dutch oven β @krustic_crafts π§Ί Banneton β @knead_ace πͺ Bench scraper βοΈ Kitchen scale πParchment paper β @amazon πΎ Bread flour β @kingarthurbaking (high protein = better structure β AP flour works too, just check the protein content!) π‘οΈ Scoring tool β @breadbosses Alsoooooo if you are starting your bread journey all these items are in my LTK comment BREAD & I'll DM you the link π sourdoughmami sourdoughloaf beginnersourdough realbread homemadebread
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