Learn how to bake sourdough bread with the perfect rise, ear, and texture—just like you've always dreamed of! This step-by-step guide makes it easier than ever.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SOURDOUGH BREAD INGREDIENTS:
►400 g bread or all-purpose flour, plus extra for dusting
►55 g rye, whole wheat, or bread flour
►10 g fine sea salt
►345 g lukewarm (up to 85˚F) filtered, dechlorinated, or spring water
►100 g active sourdough starter
►Rice flour (optional, for dusting)
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►Benetton Breadbasket: https://amzlink.to/az0iox2X8EUmu
►Dutch Oven or Cast Iron Combo Cooker: https://amzlink.to/az0ei3jfuA8HK
►Bread Lame (or scoring tool): https://amzlink.to/az0IH4KIcQlKT
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⏱️TIMESTAMPS⏱️
0:00 - Intro & Sourdough Starter feeding
1:00 - Preparing the Bread Dough
2:15 - Bulk Fermentation Stage
3:26 - Shaping Your Loaf
4:34 - Final Proofing & Cold Fermentation
4:56 - Prepping for Baking & Oven Setup
5:14 - Scoring and Baking the Bread
6:32 - Cooling & Slicing Your Sourdough Bread
8:21 - Tips for the Perfect Crust & Texture
10:03 - Conclusion & Encouragement
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USA
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