Egg Yolk Sourdough Bread
  1. Mixed at 6:35am

  2. 4 rounds of stretch and folds

  3. Bulk fermented on the counter (dough started at 78°F and gradually cooled to 68°F)

  4. Preshape: 2:15pm

  5. Shape: 2:30pm

  6. Cold proof overnight

  7. Baked at 460°F

  8. 22 minutes covered

  9. 17 minutes uncovered

Course🍞Bread

Diets🥕Vegetarian...

Category🍞Bread

CuisineBaking

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 3h

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