Скачать или смотреть Sourdough Loaf Recipe

This loaf turned out beautifullyyy! The lamination really made a difference in the gluten structure and over all crumb. Recipe follows👇🏻

•Levain
14g starter (ripe/at peak)
43g flour
43g water
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•Loaf
320g water
85g levain
10g salt
425g bread flour
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•Make the levain the night before you make the dough

•Mix together all the ingredients in a large bowl, cover with a damp towel & rest for 30 mins. After 30 mins stretch & fold the dough 4-8 times. 🌟COVER & REST again🌟preform one set of COIL FOLDS once a hour, every hour during the bulk ferment.🌟Laminate the dough on the 3rd or 4th hour of the bulk ferment instead of folding the dough.🌟Bulk ferment for a total of 4-8hours.(I bulk fermented this loaf for 7 hours). Shape your dough & place it in a prepared banneton basket or bowl. Cold ferment in the refrigerator for 12-18 hours.(I let this loaf cold ferment for 18 hours) Bake at 450 degrees in a preheated dutch oven with the lid on for 30 minutes & 10-15 minutes with the lid off. Let COOL for 1-2 hours before slicing.
🌟TIP- if your kitchen is cold extend the bulk ferment, you want dough to be at least 30% risen or more, have lots of bubbles both big & small, hold its shape when folded & jiggle when you move the bowl. If your dough is sticky, there’s not a lot of bubbles & it’s not holding shape, it needs to bulk ferment longer at room temperature before you shape it.
🌟Preheat your Dutch Oven at 450 degrees for 30-45 minutes before baking
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Follow @bakingtosurvive_ for more sourdough recipes& tips🥣
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