Wake and shape ✨

Wake and shape ✨ Ingredients * 500 g all-purpose flour * 390 g water (78% hydration) * 100 g active sourdough starter * 10 g salt Method 1. Mix the water, starter, flour, and salt all together. (No autolyse.) 2. Let the dough rest for 30 minutes. 3. Perform 4 sets of stretch and folds, every 30 minutes. 4. Continue bulk fermentation until the dough has risen about 50%, looks airy, and has bubbles along the sides (usually 4–6 hours, depending on dough temperature). 5. Gently pre-shape and let the dough rest for 20–30 minutes. 6. Shape into a tight loaf. If you’re making an inclusion loaf, add your inclusions during the final shape and measure with your heart. 7. Place seam-side up in a floured banneton, cover, and refrigerate overnight (12–24 hours). 8. The next day, preheat your Dutch oven to 450°F (232°C) for at least 30 minutes. 9. Score the loaf and bake: * Covered: 30 minutes * Uncovered: 15–20 minutes, until deeply golden brown. 10. Cool completely before slicing. This is the base recipe you can use for nearly all of your sweet and savory loaves—just swap in your favorite inclusions during the final shape and measure them with your heart. #sourdough #asmrsounds #sourdoughtok #therpay #sourdoughbread