• 500g bread flour
• 350g water (room temp)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix: Combine flour and water, let rest for 30 min (autolyse).
2. Add Starter & Salt: Mix thoroughly.
3. Bulk Fermentation: Cover and rest for 4–5 hours, folding every 30 min.
4. Shape: Form into a round loaf, rest for 30 min.
5. Final Proof: Place in a floured basket, refrigerate overnight.
6. Bake: Preheat oven to 230°C (450°F). Bake in a Dutch oven for 20 min covered, then 20 min uncovered.
7. Cool & Enjoy!

• 500g bread flour
• 350g water (room temp)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix: Combine flour and water, let rest for 30 min (autolyse).
2. Add Starter & Salt: Mix thoroughly.
3. Bulk Fermentation: Cover and rest for 4–5 hours, folding every 30 min.
4. Shape: Form into a round loaf, rest for 30 min.
5. Final Proof: Place in a floured basket, refrigerate overnight.
6. Bake: Preheat oven to 230°C (450°F). Bake in a Dutch oven for 20 min covered, then 20 min uncovered.
7. Cool & Enjoy!

• 500g bread flour
• 350g water (room temp)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix: Combine flour and water, let rest for 30 min (autolyse).
2. Add Starter & Salt: Mix thoroughly.
3. Bulk Fermentation: Cover and rest for 4–5 hours, folding every 30 min.
4. Shape: Form into a round loaf, rest for 30 min.
5. Final Proof: Place in a floured basket, refrigerate overnight.
6. Bake: Preheat oven to 230°C (450°F). Bake in a Dutch oven for 20 min covered, then 20 min uncovered.
7. Cool & Enjoy!

• 500g bread flour
• 350g water (room temp)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix: Combine flour and water, let rest for 30 min (autolyse).
2. Add Starter & Salt: Mix thoroughly.
3. Bulk Fermentation: Cover and rest for 4–5 hours, folding every 30 min.
4. Shape: Form into a round loaf, rest for 30 min.
5. Final Proof: Place in a floured basket, refrigerate overnight.
6. Bake: Preheat oven to 230°C (450°F). Bake in a Dutch oven for 20 min covered, then 20 min uncovered.
7. Cool & Enjoy!

• 500g bread flour
• 350g water (room temp)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix: Combine flour and water, let rest for 30 min (autolyse).
2. Add Starter & Salt: Mix thoroughly.
3. Bulk Fermentation: Cover and rest for 4–5 hours, folding every 30 min.
4. Shape: Form into a round loaf, rest for 30 min.
5. Final Proof: Place in a floured basket, refrigerate overnight.
6. Bake: Preheat oven to 230°C (450°F). Bake in a Dutch oven for 20 min covered, then 20 min uncovered.
7. Cool & Enjoy!

• 500g bread flour
• 350g water (room temp)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix: Combine flour and water, let rest for 30 min (autolyse).
2. Add Starter & Salt: Mix thoroughly.
3. Bulk Fermentation: Cover and rest for 4–5 hours, folding every 30 min.
4. Shape: Form into a round loaf, rest for 30 min.
5. Final Proof: Place in a floured basket, refrigerate overnight.
6. Bake: Preheat oven to 230°C (450°F). Bake in a Dutch oven for 20 min covered, then 20 min uncovered.
7. Cool & Enjoy!