Post by @janedoughhhh3

* 500 g all-purpose flour * 365 g water * 100 g active sourdough starter * 10 g salt Mix everything together at once — no autolyse. Do your stretch-and-folds, bulk ferment until ready, pre-shape, rest, final shape, then cold proof. Bake at 450°F in a preheated Dutch oven until deeply golden and crisp. #sourdoughbread #sourdough #sourdoughshaping #asmr