My Go-to Sourdough Loaf Recipe
  1. Make the levain 8 hours before you plan to start the dough

  2. Mix ingredients

  3. Bulk ferment 5-8 hours - I used my @bakehouseessentials dough mat set to 85 degrees

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

  5. Shape & put into banneton

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

  7. Score & bake in a preheated dutch oven at 450 degrees for 40- 45 minutes

  8. Cool completely before slicing

Course🍞Bread

Diets🌱Vegan...

Category🍞Bread

CuisineBaking

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 3h

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