Take sourdough out of the fridge and let it come to room temperature. If it's been in the fridge for more than 1 week, feed it 1-3 days in a row before baking to restrengthen it.
Night before making dough, feed it:
25g starter
100g water
100g bread flour
- In a bowl, 200g starter
- 750g water
- 22g salt
- 1000g flour
1. Mix into shaggy dough
2. Let rest 30 mins, stretch & fold #1
4. Let rest 30 mins, stretch & fold #2
6. Let rest 30 mins, coil fold
7. Let rest overnight for bulk fermentation.
- Test #1: poke dough. If it sticks to your finders it's not ready yet.
- Test #2: domed on top
8. Wet hands, dust surface, bowl upside down to late it drop naturally, divide into 2
9. Shape dough into round or loaf.
- use bench scraper to stretch dough out into a rectangle
- To make round, follow steps in video: https://vm.tiktok.com/ZMBQMY4Yw/
- To make a loaf, follow these steps: https://vm.tiktok.com/ZMBQ6cUKJ/
9. Cover and proof until
