Sourdough Bread Recipe

Kitchen scale

Large glass or wooden mixing bowl (avoid metal if possible)

Flexible dough scraper (optional but helpful)

Danish dough whisk (optional)

Disposable shower caps or plastic wrap

Damp towel

Banneton baskets (or bowls) for proofing

Dutch oven (or similar high-heat-safe cookware with a lid)

Lame (or sharp knife) for scoring

: Make sure your starter has been fed and is active, at least doubled in size, and bubbly. This usually takes a few hours.
:
: Sprinkle and a splash of water over the dough. Mix by hand using the "crab claw" method until fully incorporated.
:

: The number of sets depends on room temperature. Warmer environments may need fewer sets.

: Poke the dough; it should spring back slowly if ready.

: Fully cool loaves before storing. To maintain crustiness, keep them uncovered for the first day.

Enjoy your homemade sourdough! 😊