Easy soft sourdough french bread! Ingredients: 100g active sourdough starter 350g warm filtered water (also works higher hydration 375 g if you’re comfortable with that) 25g oil (avocado or olive) 475g unbleached bread flour 25g dark rye flour 10g salt (Dark rye is optional- if you don’t have rye flour, use 500g unbleached bread flour) Instructions: 1. 7am- In a large bowl, mix the active starter, water, and oil until you get a milky consistency. Then add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 2. 8am- Perform 4 rounds of coil or stretch and folds, spaced 30 minutes apart. 3. 10am-3pm- Allow the dough to bulk ferment on the counter until it’s bubbly and airy (BF time depends on dough temperature- time frame is approximate). 4. 3pm-3:30pm- Shape the dough like shown in this video and place onto a parchment lined cookie sheet. 5. 3:30-5:30pm- Let dough proof in a warm spot for about two hours or until it has puffed up nicely. 6. 5:30pm- Preheat your oven to 450°F, spray the tops of your loaves with water and score 3 to 4 scores diagonally down the loaf. 7. 5:40pm-Bake at 450° for 20 to 27 minutes or until internal temperature is 205°F. 8. Let the loaves cool completely before slicing. *This is a same day recipe, but you can also make your dough overnight and shape, proof, & bake in the morning if that is easier for you!* If this helped you, make sure to follow me for more sourdough recipes!
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