Post by @hellofalife_55

There’s just something about making a classic sourdough loaf from scratch. Watching the dough come together, shaping it, scoring it, and seeing that oven spring never gets old. I popped this one in the freezer for about 30 minutes before baking to make scoring a little easier, and I love how it turned out. Shelly’s Sourdough Makes 1 artisan loaf 350 g room temperature filtered 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 rest for 1 hour. Do your first stretch and fold. Rest 30 minutes. Do your second stretch and fold. Rest 30 minutes. Do your first coil fold. Rest 30 minutes. Do your second coil fold. Bulk ferment until the dough has increased by about 50–60%. Shape into a tight round loaf and place in a floured banneton. For the best flavor, cold proof overnight in the refrigerator. If you’re making same-day sourdough, place the shaped loaf in the freezer for about 30 minutes before baking to help firm up the dough and make scoring easier. Preheat your Dutch oven at 500°F for 1 hour. Reduce the oven to 450° F when you put the loaf in. Bake 10 minutes then do an expansion score. Bake for 25 min covered and then 10 minutes uncovered, until the internal temperature reaches 207°F. Let cool completely before slicing. #sourdoughbread #artisanbread #sourdough #breadtok #homebaker