Mild Sourdough Bread Baking Start to Finish

We’re baking a mild sourdough loaf of bread from start to finish. I use about 120 grams of starter for this loaf. I’ve read that using more sourdough starter in the recipe yields a milder-tasting loaf, which seems to work well for me. I love the taste of this bread. Share in the comments what works best for you!

Prep baking tools I use:    • Here’s what I use to make my deliciou...  
How to maintain your starter:    • How I Keep My Sourdough Starter Thriv...  
Starter Secrets:    • How I Perfected My Sourdough Starter:...  

Recipe used for this video:
120 grams starter
300 grams of bread flour
195 grams water (room temperature)
7 grams of sea salt

20 minutes at 465 degrees in a Dutch oven
10-12 mins on stone at 425 degrees
Total bake time: 30-32 mins (until golden brown)

Larger loaf recipe:
160 grams starter
400 grams of bread flour
260 grams water (room temperature)
10 grams of sea salt

20 minutes at 465 degrees in a Dutch oven
10-20 mins on a baking stone at 425 degrees (until golden brown)
Total bake time: 30-40 minutes depending on loaf size

Chapters:

00:00 Mild Sourdough
00:50 The Recipe and Mixing Ingredients
05:45 Rest, Stretch and Fold
11:30 First Proof
12:45 Shaping
15:00 Second Proof
17:45 Baking
18:45 The Result



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