Ingredients:
350g warm water
60g active starter
9g sea salt
1 tbsp raw honey
500g bread flour
Directions:
add your water and active starter to a bowl and whisk together. Add your honey and whisk. Next, add your flour and salt. Mix into a shaggy dough. Cover with a shower cap or damp towel and set a 30 minute timer.
After 30 minutes, perform a set of stretch and folds. Repeat this every 30 minutes for a total of 4 sets of stretch and folds.
8 to 12 hours later (or when it has doubled in size, has a dome shape and is tacky (not sticky) to the touch), perform another set of stretch and folds. Cover and let rest for 10 minutes.
After 10 minutes, shape your dough. Once shaped, place into a floured banneton or towel lined bowl and cover. Let rest for 30 minutes to 1 hours or until doubled.
Butter your loaf pan and place your dough inside. Oil the top of the dough with avocado or olive oil and bake for 35 to 40 minutes. I don't score mine, but you can if you want to!
Once your bread comes out of the oven, butter top. Wait 1 hour to slice
5 comments
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Everything is marked as “g”. I assume that is for grams" Can you give me the measurements in teaspoon, tablespoon, etc?
Turned out delicious at 375°
There’s no oven temp in this recipe. I only noticed that once I was ready to bake.
My son gifted me with your starter packet and it is crazy impressive with growth! I am making the sourdough bread today and don’t see what temperature for the oven in the recipe, thank you. Covered or uncovered?