Post by @hellofalife_55

I mixed up three classic sourdough loaves, worked through my stretch and folds, and now it’s time to let the dough do the rest. Sourdough is all about patience..every starter and every kitchen is a little different, so I always watch the dough instead of the clock. Come back for Part 2 when it’s time to shape these loaves! Classic Artisan Sourdough Loaf (1 Loaf) 350 g room temperature water 100 g active sourdough starter 450-500 g bread flour 10 g fine sea salt Mix the water, starter, flour, and salt until a shaggy dough forms. Let the dough rest for 1 hour. Do your first stretch and fold. Let the dough rest for 30 minutes. Do your second stretch and fold. Let the dough rest for 30 minutes. Do your first coil fold. Let the dough rest for 30 minutes. Do your second coil fold. Let the dough bulk ferment until it has increased by about 50–60%. Shape the dough into a tight round loaf and place it in a floured banneton. #sourdough #sourdoughbread #breadtok #artisanbread #homebaker