let me convince

let me convince you to make an Italian herb sourdough loaf and I'll go one step further by showing you my secrets to getting a stunning loaf. I'll put all the ingredients and exact measurements in the caption so make sure to save this for later. My first secret is sure my active sourdough starter passes the float test to make sure after you mix all your ingredients over the next two hours you'll do four sets of stretch and folds. Make sure not to overfold your dough, it'll make it harder in the oven. Once your dough has doubled in size, stretch your dough into a rectangle then fold it into thirds adding cheese and seasoning between each fold. And please your seasonings unlike I was, you flavor in every slice together in one spot. The biggest mistake I see trying to shape your dough as tightly as possible. You actually want to create tension all of the air out. My last piece of advice is the stitching technique at the end to help the loaf hold its shape. Overnight cold proof. Score the top and bake it in a preheated Dutch oven. I personally like to add a cube of ice before adding in my sourdough for extra steam. That'll really give you that extra rise and golden crust. And now for the best part, slicing into your beautiful loaf and you'll see that sourdough isn't actually as hard to make as you thought.