The ultimate sourdough guide, if i say so myself ✨🍞 Recipe: 370g water 100g active starter 10g salt 500g flour Feed starter the night before! (1:2:2) -mix 350g water, starter & flour / rest 30min -add 20g water +salt / rest 1hr -first stretch & folds / rest 1-1,5hrs / repeat 4-5 times, last stretch & fold st least 1hr before shaping (total time 6-9 hrs depending on kitchen temp, check fed starter for reference) -shape -put in proofing basket & stitch up & cover -proof 1-2 hrs on counter or overnight in fridge -preheat oven + dutch oven 45min - 1hr before baking to 245 C / 473 F -score bread -bake with lid on 25min -take lid off, turn temp down to 225 C / 437 F, bake 10-20 min until desired crust forms -take out & LET COOL (oterwise you will destroy the crumb) -enjoy ✨ I am fully aware this is a labor of love and requires some trial and error! Hope this helps and if you have questions, pls let me know 🫶🏼 Happy baking!!🍞 #sourdoughbread #sourdough #sourdoughstarter #bread #breadbaking #sourdoughrecipe #baking #sourdoughtok

I finally made the perfect sourdough loaf. I'll be showing you exactly how I did it so you can do it too. The night before you want to mix your dough, you have to feed your starter. I do a 1 to 2 to 2 ratio and then I cover it up with this plastic back. The next morning, I should have doubled in size since we're ready to use. Then I make sure I have 350 grams of water and 100 grams of starter. Mix it up until it's all frothy. And I add in my 500 grams of non-bleached wheat flour. I always start mixing the dough with this whisk and then I switch to my hands at some point. Don't be surprised it's going to be very sticky, but you want to mix the dough until there's no flour left. And I clean my fingers and scrape down the sides a little bit. Cover it up with a cloth and let it sit on my counter for 30 minutes. After that, you want to add another 20 grams of water and 10 grams of salt. If your dough is very wet at this point, do not add the water just to salt. Then I just use my fingers and kind of dimple into the dough and fold it in and mix it up. Don't be surprised if the dough feels like it's coming apart a little bit. I promise if you keep kneading, if we'll come back together, then I cover it big up and that's in the counter for another hour. Now it's time for my favorite part, the first round, the stretch and folds. For this part, you want to keep a water bowl nearby just so you can get your hands before pulling. This will keep the dough from sticking to your fingers. Now we just start pulling the dough up on all four sides and stretch it over itself. This will help create the gluten and the strength of the dough. This first round, I do this eight times so twice on each side and then I cover it back up and that it's set for another hour and a half. After that, it should start seeing your dough get a little bit more airy and create some bubbles. From here on out, I'm going to do coil folds. This is just what I like to do. And honestly, it's just a little bit like therapy for me. For that, you just pull the dough up from underneath as far as you can and unfold it over. Do that until the whole dough piece comes loose. Turn the bowl around and do the same thing the other way. Don't be afraid to let your hands in between pulling so the dough doesn't stick to your fingers. You should notice that the dough is stretching less now and kind of keeping a shape. And we cover it back up and let it sit for another hour, hour and a half and do the same thing all over again. I do this whole process around four to five times depending on how long the dough is going to sit on my counter. This depends very much on temperature in your kitchen. In general, this time will be anywhere between six to nine hours. The warmer your kitchen, the less time your dough needs to sit on the counter. An easy way of knowing if your dough is done proving is by checking your starter that you fed right after, mixing your dough and left on the counter as well. If that has doubled in size and reached its peak, that means your dough is also done proving and ready for shaping. For that, you lightly dust your dough with some flour and then dump it out on a clean surface. If your bowl comes out clean, congrats. You have a perfectly proofed dough. And now to send to shape it, I used to stretch out the dough a little bit more before doing this. But now I just kind of do it right after the dough flops out of its bowl and I actually prefer it this way. Shape it your full to dough from both sides towards the center and then kind of roll it up lengthwise. I used to do a bit more of an intense shaping process, but I actually found out that this way works better for me. Then you just plop the dough in a slightly flour, proving basket, seam side up and then I stitch it together a little bit. That just helps it keep it shape and give it a little bit more strength. Now you can either let it proof for another hour to two on the counter or put it in the fridge overnight. That's what I did. Heat your oven with your Dutch oven already in it to 445 degrees Celsius. At least 30 minutes better in an hour before baking. This really is key to the perfect loaf. Then you can really let your creative juices flow and start scoring. The only important part is that you create one bigger cut for the steam to escape and your bread pop open. Pop it in the oven with the lid on for 25 minutes. Then you take the lid off and turn the heat down to 225 degrees and leave it in for another 15 minutes. And then you have the perfect sourdough loaf.