Let’s Make a Classic Sourdough Bread Boule – Same-Day Bake! #sourdoughbreadrecipe #sourdough #slowfermentation

This Recipe Calls for the following:

100 grams active starter
350 grams water
500 grams AP flour
10 grams salt

This recipe has 2 stretch and folds after a 1-hour rest following the initial mix.

Bulk ferment for 7-10 hours on the counter. We can begin the final shape when the dough has almost doubled.

Final bulk 1-2 hours.

Bake at 450 degrees, covered for 20 minutes. Uncovered for 20 minutes.

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