Sourdough In 45 Seconds
  1. Mix ingredients

  2. Bulk ferment 5-8 hours

  3. Coil fold once a hour, every hour during the bulk ferment

  4. Shape & put into banneton

  5. Cold ferment/cold proof in fridge for 12-18 hours

  6. Score & bake for 40- 45 minutes

  7. Cool completely before slicing

Course🍞Bread

Diets🌱Vegan...

Category🍞Bread

CuisineBaking

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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