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Madison Sommer
@madisonsommer.eth
My weekly sourdough recipe is here! This is a fairly easy recipe but I wrote it geared towards those who maybe already know bread making! If you have any questions don't hesitate to ask! Happy Baking!🤎
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Madison Sommer
@madisonsommer.eth
@beecurious here is the bread recipe from a few days ago!!
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Madison Sommer
@madisonsommer.eth
@nickysap if you want a recipe to try out!
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Madison Sommer
@madisonsommer.eth
165g active sourdough starter 300g warm water 450g kamut flour (500g AP flour) 15g salt
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Madison Sommer
@madisonsommer.eth
Sour dough Mix starter, water and flour until you have a shaggy dough. Cover and let rest for 45min. Add salt with a little water and squish it into dough. This should help tighten the dough up. Stretch and fold dough 8 times (or do 8 coil folds). Cover and allow dough to rest for 30 minutes. Repeat this step very 30 minutes, 3 times. After all your stretch and folds let dough rest until almost doubled in size. This can take a few hours especially if your home is colder. Lightly flour a work surface, laminate your dough, and roll up to form a loaf shape. Place into banneton basket, bulk ferment in the fridge for 2-3 days. The longer the ferment the more sour. when ready to bake preheat over to 475 with the empty Dutch oven inside. Once heated, score your loaf and place in dutch oven with the lid on. Bake for 25 min with the lid, then bake an additional 10-15 minutes with the lid off. Allow loaf to cool at least one hour on a wire rack. It's still baking inside so do not cut to early
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Ina @ Network State School
@beecurious
Beautiful thanks for sharing it, once I get to find a good stove I will bake this hehe 😉
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ns
@nickysap
Bookmarked! Thank you
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Chase Sommer
@chasesommer.eth
@nickysap
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CryptoCat💚📚📊
@christinalynn
Sounds delicious
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