getting started with sourdough 🍞🥐🥖

CAROTE 5QT Enameled Cast Iron Dutch Oven

Weck Tulip 1L Jars - 2 Wide Mouth Glass Lids

Sourdough Starter Jar Cover, Reusable Fabric Lid, Matching Set Bowl and Jar Bonnet

RORECAY 9" Round & 10" Oval Banneton Set

4 Pcs Silicone Jar Spatula Set - Long Handle

Nicewell 22lb Digital Kitchen Food Scale

King Arthur Organic Bread Flour, 5 lb

King Arthur Organic All-Purpose Flour 2 lb

Brynn Stits on Instagram: "Sourdough Bread Recipe for Beginners Step-by-Step Tutorial INGREDIENTS • 500g unbleached bread flour (4 cups) • 350g water (1½ cups) • 100g active sourdough starter (1 cup) • 10g salt (1¾ tsp) DIRECTIONS Starter Prep: Feed your starter and let it peak. I feed my starter the night before so it’s ready to use in the morning… 12g Starter 60g Flour 60g Water *You can feed your starter however you want. Step 1: Mix the Dough Combine starter + water. Mix until foamy. Add flour and salt. Mix until dough forms. Cover and rest for 1 hour. Bulk fermentation starts now. Step 2: Stretch & Folds Do 4 sets of stretch & folds, 30 minutes apart. Keep dough covered between sets. Step 3: Finish Bulk Fermentation Cover dough & let rise at room temp until ready. Timing will vary based on environment. Step 4: Shape the Dough Dump dough onto a lightly floured surface. Shape into a round or oval. Transfer to a banneton or proofing basket (seam side up). Cover. Step 5: Cold Proof Refrigerate for 12–48 hours. Step 6: Preheat Preheat oven to 450°F with empty Dutch Oven inside for 45 minutes. Step 7: Score & Bake Place dough on parchment paper, score and transfer to hot Dutch oven. Cover with lid. Step 8: Bake Bake at 450°F for 30 minutes (lid on). Remove lid and bake 12-15 more minutes until golden. Step 9: Cool Remove bread and let cool at least 1 hour (2 hours is best) before slicing. Please let me know if you have any questions 💛 #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourdoughforbeginners"

Jenna Bruni on Instagram: "Ciabatta Sourdough Rolls Tutorial 😍 comment RECIPE and I’ll send it directly to you! Ingredients: - 385g warm water (77% hydration) - 120g active sourdough starter (just peaked & bubbly) - 500g bread flour - 10g fine sea salt - Thai rice flour for dusting *Forgot to mention in the voiceover - before baking let the rolls sit for 45-60 minutes to do a second rise! Bake instructions — - preheat your oven to 475F with a baking sheet or cast iron skillet inside for at least 20 min! This will be for steam - after you add your ciabatta rolls put 1 cup of water into the hot cast iron or onto the baking sheet and close the oven immediately to create steam! - bake for 10 min at 475 then another 10-12 at 450 until the tops are golden brown These are same day, so easy, airy and fluffy. Perfect for sandwiches!! 🍞 #sourdough #ciabattarolls #sourdoughbaking #breadtutorial"

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