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36<!----><!--]--><!--]--><!--[--><!--]--><title>Homebaker beginner sourdough recipe | Homebaker</title> 37 </head> 38 <body data-sveltekit-preload-data="hover" class="relative"> 39 <div style="display: contents" class="relative z-[1]"><!--[--><!--[--><!----><!----> <header class="container mx-auto flex flex-row justify-between items-center gap-2 w-full px-4 py-1 sm:px-6"><div class="flex flex-row grow-1 gap-2"><a href="/" aria-label="Homebaker Homepage"><div class="flex flex-row gap-2 items-center my-1"><div style="height: 40px;" class="w-full mx-auto"></div><!----> <p class="text-3xl font-semibold">Homebaker</p></div></a><!----></div> <div class="flex flex-row grow-1 gap-2"><!----><!--[!--><!----><button type="button" tabindex="0" class="ring-offset-background focus-visible:ring-ring inline-flex items-center justify-center whitespace-nowrap rounded-md text-sm font-medium transition-colors focus-visible:outline-none focus-visible:ring-2 focus-visible:ring-offset-2 disabled:pointer-events-none disabled:opacity-50 border-input bg-background hover:bg-accent hover:text-accent-foreground border h-10 w-10" data-button-root=""><!----><svg xmlns="http://www.w3.org/2000/svg" width="24" height="24" viewBox="0 0 24 24" fill="none" stroke="currentColor" stroke-width="2" stroke-linecap="round" stroke-linejoin="round" class="lucide-icon lucide lucide-sun h-[1.2rem] w-[1.2rem] rotate-0 scale-100 transition-all dark:-rotate-90 dark:scale-0"><!--[--><!----><circle cx="12" cy="12" r="4"><!----></circle><!----><!----><path d="M12 2v2"><!----></path><!----><!----><path d="M12 20v2"><!----></path><!----><!----><path d="m4.93 4.93 1.41 1.41"><!----></path><!----><!----><path d="m17.66 17.66 1.41 1.41"><!----></path><!----><!----><path d="M2 12h2"><!----></path><!----><!----><path d="M20 12h2"><!----></path><!----><!----><path d="m6.34 17.66-1.41 1.41"><!----></path><!----><!----><path d="m19.07 4.93-1.41 1.41"><!----></path><!----><!--]--><!----><!----><!----><!----></svg><!----> <svg xmlns="http://www.w3.org/2000/svg" width="24" height="24" viewBox="0 0 24 24" fill="none" stroke="currentColor" stroke-width="2" stroke-linecap="round" stroke-linejoin="round" class="lucide-icon lucide lucide-moon absolute h-[1.2rem] w-[1.2rem] rotate-90 scale-0 transition-all dark:rotate-0 dark:scale-100"><!--[--><!----><path d="M12 3a6 6 0 0 0 9 9 9 9 0 1 1-9-9Z"><!----></path><!----><!--]--><!----><!----><!----><!----></svg><!----> <span class="sr-only">Toggle theme</span><!----><!----><!----></button><!----><!--]--><!----><!----> <!----><!--[!--><!----><a href="https://oven.homebaker.app/" tabindex="0" class="ring-offset-background focus-visible:ring-ring inline-flex items-center justify-center whitespace-nowrap rounded-md text-sm font-medium transition-colors focus-visible:outline-none focus-visible:ring-2 focus-visible:ring-offset-2 disabled:pointer-events-none disabled:opacity-50 bg-primary text-primary-foreground hover:bg-primary/90 h-10 px-4 py-2" target="_blank" data-button-root=""><!----><!---->Login<!----><!----><!----></a><!----><!--]--><!----><!----></div></header><!----> <!----><!--[!--><!--[--><section><div class="container mx-auto flex flex-col items-center my-6 md:my-12"><!----><div class="bg-card text-card-foreground rounded-lg border w-full max-w-4xl shadow-lg"><div class="flex flex-col px-3 pt-3 md:pt-5 pb-3 gap-1"><h1 class="scroll-m-20 text-4xl font-extrabold tracking-tight lg:text-5xl text-left mb-4">Homebaker beginner sourdough recipe</h1> <!--[!--><!--]--><!----> <div class="flex flex-row gap-4 justify-center my-2"><a class="flex flex-row items-center gap-2 bg-secondary text-color-muted rounded-md px-3 py-2" href="#ingredients"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M200-120q-33%200-56.5-23.5T120-200v-560q0-33%2023.5-56.5T200-840h560q33%200%2056.5%2023.5T840-760v560q0%2033-23.5%2056.5T760-120H200Zm0-80h560v-120H640q-30%2038-71.5%2059T480-240q-47%200-88.5-21T320-320H200v120Zm280-120q38%200%2069-22t43-58h168v-360H200v360h168q12%2036%2043
39%2058t69%2022ZM200-200h560-560Z'/%3e%3c/svg%3e" alt="Ingredients Icon" class="w-5 h-5"> Go to ingredients</a> <a class="flex flex-row items-center gap-2 bg-secondary text-color-muted rounded-md px-3 py-2" href="#steps"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M240-280h240v-80H240v80Zm120-160h240v-80H360v80Zm120-160h240v-80H480v80ZM200-120q-33%200-56.5-23.5T120-200v-560q0-33%2023.5-56.5T200-840h560q33%200%2056.5%2023.5T840-760v560q0%2033-23.5%2056.5T760-120H200Zm0-80h560v-560H200v560Zm0-560v560-560Z'/%3e%3c/svg%3e" alt="Ingredients Icon" class="w-5 h-5"> Go to recipe steps</a></div> <div class="my-2"><div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M580-240q-42%200-71-29t-29-71q0-42%2029-71t71-29q42%200%2071%2029t29%2071q0%2042-29%2071t-71%2029ZM200-80q-33%200-56.5-23.5T120-160v-560q0-33%2023.5-56.5T200-800h40v-80h80v80h320v-80h80v80h40q33%200%2056.5%2023.5T840-720v560q0%2033-23.5%2056.5T760-80H200Zm0-80h560v-400H200v400Zm0-480h560v-80H200v80Zm0%200v-80%2080Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary font-semibold">Created on:</p> <p>18 April, 2024</p></div> <div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M480-480q-66%200-113-47t-47-113q0-66%2047-113t113-47q66%200%20113%2047t47%20113q0%2066-47%20113t-113%2047ZM160-160v-112q0-34%2017.5-62.5T224-378q62-31%20126-46.5T480-440q66%200%20130%2015.5T736-378q29%2015%2046.5%2043.5T800-272v112H160Zm80-80h480v-32q0-11-5.5-20T700-306q-54-27-109-40.5T480-360q-56%200-111%2013.5T260-306q-9%205-14.5%2014t-5.5%2020v32Zm240-320q33%200%2056.5-23.5T560-640q0-33-23.5-56.5T480-720q-33%200-56.5%2023.5T400-640q0%2033%2023.5%2056.5T480-560Zm0-80Zm0%20400Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary font-semibold">Created by:</p> <p>Simon from Homebaker</p></div> <div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M804-282q17%209%2030-4t4-30l-58-108-42%20108%2066%2034Zm-200-38h48l96-238q3-8-1.5-13.5T736-580l-80-32q-9-3-17.5%202T628-596l-24%20276Zm-296%200h48l-24-276q-2-11-10.5-15t-17.5-1l-80%2032q-8%203-11.5%208.5T212-558l96%20238Zm-152%2038%2066-34-42-108-58%20108q-9%2017%204%2030t30%204Zm280-38h88l30-338q2-9-4.5-15.5T534-680H426q-8%200-14.5%206.5T406-658l30%20338ZM138-200q-42%200-70-31.5T40-306q0-12%203.5-23.5T52-352l88-168q-14-40%201-79t53-55l80-32q14-5%2028-7t28%201q14-29%2039-48.5t57-19.5h108q32%200%2057%2019.5t39%2048.5q14-2%2028-.5t28%206.5l80%2032q40%2016%2056%2055t-2%2077l88%20168q6%2011%209%2023t3%2025q0%2045-30.5%2075.5T814-200q-11%200-22-2.5t-22-7.5l-62-30H250l-56%2030q-13%207-27.5%208.5T138-200Zm342-280Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary font-semibold">Quantity:</p> <p>1</p></div></div> <div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M120-240v-80h480v80H120Zm0-200v-80h720v80H120Zm0-200v-80h720v80H120Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary font-semibold">Description</p></div> <div class="bg-secondary px-2 py-3 rounded-lg mt-1 mb-4"><p class="text-muted-foreground">Quickly start baking and get to know the Homebaker app with this simple, delicious and flexible beginner sourdough recipe. 40 41Bread flour with a higher protein content than all purpose flour will work best, as it makes the dough stronger, easier to handle and able to absorb more water. If you only have all purpose flour available you might need to reduce the amount of water you add. 42 43Whole wheat flour adds more complex flavour to your loaf (as well as healthy fiber). Can also be substituted with whole rye or spelt flour. 44 45Note: flour weight from the sourdough starter is included in the calculated hydration and baker's percentages. 46 47Equipment used: Dutch oven (optional), dough scraper, bread proofing basket (banneton), rice flour, razor blade or sharp knife, kitchen scale, food thermometer</p></div> <div class="flex flex-col items-start mb-4"><div class="flex flex-row items-center gap-1" id="ingredients"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20
47d='M120-240v-80h480v80H120Zm0-200v-80h720v80H120Zm0-200v-80h720v80H120Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary font-semibold">Ingredients</p></div> <p class="text-muted-foreground">Baker's percentages are based on total flour weight (including flour from sourdough 48 starter).</p></div> <!--[!--><!--]--> <div class="flex flex-col items-start"><p class="text-primary font-semibold">Dough</p> <p class="text-muted-foreground">Ingredients that will go inside the dough.</p></div> <div class="flex flex-row justify-between gap-8 bg-secondary px-4 md:px-12 py-2 rounded-lg mt-2 mb-4"><div class="flex flex-col items-center gap-1"><div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M320-280q17%200%2028.5-11.5T360-320q0-17-11.5-28.5T320-360q-17%200-28.5%2011.5T280-320q0%2017%2011.5%2028.5T320-280Zm0-160q17%200%2028.5-11.5T360-480q0-17-11.5-28.5T320-520q-17%200-28.5%2011.5T280-480q0%2017%2011.5%2028.5T320-440Zm0-160q17%200%2028.5-11.5T360-640q0-17-11.5-28.5T320-680q-17%200-28.5%2011.5T280-640q0%2017%2011.5%2028.5T320-600Zm120%20320h240v-80H440v80Zm0-160h240v-80H440v80Zm0-160h240v-80H440v80ZM200-120q-33%200-56.5-23.5T120-200v-560q0-33%2023.5-56.5T200-840h560q33%200%2056.5%2023.5T840-760v560q0%2033-23.5%2056.5T760-120H200Zm0-80h560v-560H200v560Zm0-560v560-560Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary">Dough</p></div> <p class="text-lg font-semibold">892g</p></div> <div class="flex flex-col items-center gap-1"><div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M520-520h278q-15-110-91.5-186.5T520-798v278Zm-80%20358v-636q-121%2015-200.5%20105.5T160-480q0%20122%2079.5%20212.5T440-162Zm80%200q110-14%20187-91t91-187H520v278Zm-40-318Zm0%20400q-83%200-156-31.5T197-197q-54-54-85.5-127T80-480q0-83%2031.5-156T197-763q54-54%20127-85.5T480-880q83%200%20155.5%2031.5t127%2086q54.5%2054.5%2086%20127T880-480q0%2082-31.5%20155T763-197.5q-54%2054.5-127%2086T480-80Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary">Flour</p></div> <p class="text-lg font-semibold">500g</p></div> <div class="flex flex-col items-center gap-1"><div class="flex flex-row items-center gap-1"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20d='M480-120q-133%200-226.5-92T160-436q0-65%2025-121.5T254-658l226-222%20226%20222q44%2044%2069%20100.5T800-436q0%20132-93.5%20224T480-120ZM242-400h474q12-72-13.5-123T650-600L480-768%20310-600q-27%2026-53%2077t-15%20123Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary">Hydration</p></div> <p class="text-lg font-semibold">76.0%</p></div></div> <div class="flex flex-col"><!--[--><div class="flex flex-row justify-between gap-4 bg-secondary px-2 py-2 rounded-lg mt-2 shadow-md"><div class="flex basis-4/6 grow justify-start"><p class="font-semibold">Flour</p></div> <div class="flex basis-1/6 grow justify-end"><p class="font-semibold">Weight</p></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p class="font-semibold">%</p></div><!--]--></div> <!--[!--><!--]--> <div class="flex flex-col mb-2 mt-1"><!--[--><div class="flex flex-row justify-between gap-4 px-2 py-2"><div class="flex flex-col basis-4/6 grow justify-start"><p class="font-medium">Bread flour (wheat, high protein content)</p> <!--[!--><!--]--></div> <div class="flex flex-row items-start basis-1/6 grow justify-end"><div class="flex flex-row bg-secondary rounded-lg px-2 py-0.5"><p>350g</p></div></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p>70.0%</p></div><!--]--></div><div class="flex flex-row justify-between gap-4 px-2 py-2"><div class="flex flex-col basis-4/6 grow justify-start"><p class="font-medium">Whole wheat flour</p> <!--[!--><!--]--></div> <div class="flex flex-row items-start basis-1/6 grow justify-end"><div class="flex flex-row bg-secondary rounded-lg px-2 py-0.5"><p>100g</p></div></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p>20.0%</p></div><!--]--></div><!--]--></div><!--]--><!----> <!--[--><div class="flex flex-row justify-between gap-4 bg-secondary px-2 py-2 rounded-lg mt-2 shadow-md"><div class="flex basis-4/6 grow justify-start"><p class="font-semibold">Fluid</p></div> <div class="flex basis-1/6 grow justify-end"><p class="font-semibold">Weight</p></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p class="font-semibold">%</p></div><!--]--></div> <!--[!--><!--]--> <div class="flex flex-col mb-2 mt-1"><!--[--><div class="flex flex-row justify-between gap-4 px-2 py-2"><div class="flex flex-col basis-4/6 grow justify-start"><p class="font-medium">Water</p> <!--[!--><!--]--></div> <div class="flex flex-row items-start basis-1/6 grow justify-end"><div class="flex flex-row bg-secondary rounded-lg px-2 py-0.5"><p>330g</p></div></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p>66.0%</p></div><!--]--></div><!--]--></div><!--]--><!----> <!--[--><div class="flex flex-row justify-between gap-4 bg-secondary px-2 py-2 rounded-lg mt-2 shadow-md"><div class="flex basis-4/6 grow justify-start"><p class="font-semibold">Basics</p></div> <div class="flex basis-1/6 grow justify-end"><p class="font-semibold">Weight</p></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p class="font-semibold">%</p></div><!--]--></div> <!--[!--><!--]--> <div class="flex flex-col mb-2 mt-1"><!--[--><div class="flex flex-row justify-between gap-4 px-2 py-2"><div class="flex flex-col basis-4/6 grow justify-start"><p class="font-medium">Sourdough starter</p> <!--[--><p class="text-muted-foreground">100% Hydration</p><!--]--></div> <div class="flex flex-row items-start basis-1/6 grow justify-end"><div class="flex flex-row bg-secondary rounded-lg px-2 py-0.5"><p>100g</p></div></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p>20.0%</p></div><!--]--></div><div class="flex flex-row justify-between gap-4 px-2 py-2"><div class="flex flex-col basis-4/6 grow justify-start"><p class="font-medium">Salt</p> <!--[!--><!--]--></div> <div class="flex flex-row items-start basis-1/6 grow justify-end"><div class="flex flex-row bg-secondary rounded-lg px-2 py-0.5"><p>12g</p></div></div> <!--[--><div class="flex basis-1/6 grow justify-end"><p>2.4%</p></div><!--]--></div><!--]--></div><!--]--><!----> <!--[!--><!--]--><!----></div> <!--[!--><!--]--> <div class="flex flex-col items-start mt-6 mb-4"><div class="flex flex-row items-center gap-1 mb-2" id="steps"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%235234ff'%20
48d='M240-280h240v-80H240v80Zm120-160h240v-80H360v80Zm120-160h240v-80H480v80ZM200-120q-33%200-56.5-23.5T120-200v-560q0-33%2023.5-56.5T200-840h560q33%200%2056.5%2023.5T840-760v560q0%2033-23.5%2056.5T760-120H200Zm0-80h560v-560H200v560Zm0-560v560-560Z'/%3e%3c/svg%3e" alt="Calendar Icon" class="w-5 h-5"> <p class="text-primary font-semibold">Recipe steps</p></div> <div class="flex flex-col w-full items-start gap-4 mt-2 mb-4"><!--[--><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">1. Combine water and sourdough starter in mixing bowl</p></div> <!--[--><p class="text-muted-foreground">I like adding the water to the bowl first before I add flour in later steps, as this makes it easier to incorporate all ingredients into the dough. 49 50Combining your starter and water first will alsl help with evenly distributing the starter into the dough. Make sure that your water isn't too hot or too cold (between 20°C and 30°C).</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">2. Add the salt</p></div> <!--[--><p class="text-muted-foreground">Adding the salt now lets you easily dissolve it into the starter-water mixture. Some bakers like to add salt at a later stage, as salt can slightly slow down fermentation. But in my experience this is negligible and by adding the salt early you're sure not to forget it later on!</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">3. Add the flour step by step</p></div> <!--[--><p class="text-muted-foreground">Add the flour in steps of 100-200 grams, thoroughly mixing the dough in between, either by hand or using a spatula or dough whisk (of course this can also be done with a machine).</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">4. Let the dough sit for an hour (bulk fermentation begins now)</p></div> <!--[!--><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>1h</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">5. Stretch and fold the dough two times then let it sit for 30 minutes</p></div> <!--[--><p class="text-muted-foreground">The dough should already feel much smoother now. I like doing two rounds of stretching and folding here to strengthen the dough even more.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t
50107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>30m</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">6. Stretch and fold then wait 30 minutes again</p></div> <!--[!--><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>30m</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">7. Stretch and fold again</p></div> <!--[--><p class="text-muted-foreground">After this round of stretching and folding, check to see if your dough passes the window pane test (if it can be stretched to be almost see through without tearing). This is a great sign that your dough is already very strong. If it tears easily, wait another 30 minutes and do another stretch and fold.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">8. Let dough bulk ferment until risen by at least 50% and visibly more airy</p></div> <!--[--><p class="text-muted-foreground">Knowing when your dough has bulk fermented long enough is one of the trickiest parts to learn and it can take some experimenting. Depending on your dough and ambient temperature, as well as the activity of your starter, this can range from 3-6 hours.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>1h 30m</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">9. Transfer dough onto unfloured work surface and pre-shape</p></div> <!--[--><p class="text-muted-foreground">By not using any flour in your work surface, you'll have an easier time pre-shaping the dough. Wet your hands and tools to make the dough less sticky. 51 52To pre-shape the dough into a tight ball, I like to first fold four sides of the dough into the middle of the dough, then flip the dough over using a bench scraper. I then use the bench scraper and my other hand to slide the dough across the surface to create a tight dough ball. This will take some practice and I can recommend watching some videos on the process first.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">10. Let the dough rest for 15 minutes</p></div> <!--[!--><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t
52107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>15m</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">11. Shape dough into boule (round) or batard (oval)</p></div> <!--[--><p class="text-muted-foreground">Liberally put flour on your dough and work surface (using s sieve makes this process easier). Shape the dough into a boule or batard depending on your banneton (proofing basket). I recommend watching videos of this process to get to know the techniques first.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">12. Transfer dough into floured banneton (bread proofing basket)</p></div> <!--[--><p class="text-muted-foreground">Ideally use rice flour for your banneton and transfer the dough with the help of your bench scraper. Dust with another coating of rice flour and cover with a kitchen towel. If you don't have a banneton, you could use a bowl lined with a clean kitchen towel that you've liberally floured.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">13. Let dough cold proof for at least 8 hours (e.g. overnight)</p></div> <!--[--><p class="text-muted-foreground">The ideal temperature in your fridge should be around 4°C (39.2°F)</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20width='24'%20height='24'%20viewBox='0%200%2024%2024'%20fill='none'%20xmlns='http://www.w3.org/2000/svg'%3e%3cg%20clip-path='url(%23clip0_179_30)'%3e%3cpath%20d='M8%2021C6.61667%2021%205.4375%2020.5125%204.4625%2019.5375C3.4875%2018.5625%203%2017.3833%203%2016C3%2015.2%203.175%2014.4542%203.525%2013.7625C3.875%2013.0708%204.36667%2012.4833%205%2012V6C5%205.16667%205.29167%204.45833%205.875%203.875C6.45833%203.29167%207.16667%203%208%203C8.83333%2
5203%209.54167%203.29167%2010.125%203.875C10.7083%204.45833%2011%205.16667%2011%206V12C11.6333%2012.4833%2012.125%2013.0708%2012.475%2013.7625C12.825%2014.4542%2013%2015.2%2013%2016C13%2017.3833%2012.5125%2018.5625%2011.5375%2019.5375C10.5625%2020.5125%209.38333%2021%208%2021ZM5%2016H11C11%2015.5167%2010.8958%2015.0667%2010.6875%2014.65C10.4792%2014.2333%2010.1833%2013.8833%209.8%2013.6L9%2013V6C9%205.71667%208.90417%205.47917%208.7125%205.2875C8.52083%205.09583%208.28333%205%208%205C7.71667%205%207.47917%205.09583%207.2875%205.2875C7.09583%205.47917%207%205.71667%207%206V13L6.2%2013.6C5.81667%2013.8833%205.52083%2014.2333%205.3125%2014.65C5.10417%2015.0667%205%2015.5167%205%2016Z'%20fill='%2314181b'/%3e%3cpath%20d='M17.0994%2013H14.0387V3.54541H17.1964C18.1227%203.54541%2018.9183%203.73469%2019.5831%204.11324C20.2479%204.48871%2020.7572%205.02884%2021.1111%205.73362C21.4681%206.43532%2021.6467%207.27706%2021.6467%208.25883C21.6467%209.24368%2021.4666%2010.09%2021.1065%2010.7979C20.7495%2011.5058%2020.2325%2012.0505%2019.5554%2012.4321C18.8783%2012.8107%2018.0596%2013%2017.0994%2013ZM15.4652%2011.7535H17.0209C17.7411%2011.7535%2018.3397%2011.6181%2018.8168%2011.3473C19.2938%2011.0733%2019.6508%2010.6779%2019.8878%2010.1608C20.1248%209.6407%2020.2432%209.0067%2020.2432%208.25883C20.2432%207.51712%2020.1248%206.88774%2019.8878%206.37069C19.6539%205.85365%2019.3046%205.46125%2018.8398%205.19349C18.3751%204.92574%2017.798%204.79186%2017.1087%204.79186H15.4652V11.7535Z'%20fill='%2314181b'/%3e%3c/g%3e%3cdefs%3e%3cclipPath%20id='clip0_179_30'%3e%3crect%20width='24'%20height='24'%20fill='white'/%3e%3c/clipPath%3e%3c/defs%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>4</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">14. Pre-heat oven (with dutch oven inside) to 250°C (482°F)</p></div> <!--[--><p class="text-muted-foreground">Pre-heat for at least 30 minutes. If you're using a dutch oven to bake your bread, let it pre-heat in your oven.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>30m</p></div><!--]--> <!--[!--><!--]--> <!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20width='24'%20height='24'%20viewBox='0%200%2024%2024'%20fill='none'%20xmlns='http://www.w3.org/2000/svg'%3e%3cg%20clip-path='url(%23clip0_179_34)'%3e%3cpath%20d='M8%2021C6.61667%2021%205.4375%2020.5125%204.4625%2019.5375C3.4875%2018.5625%203%2017.3833%203%2016C3%2015.2%203.175%2014.4542%203.525%2013.7625C3.875%2013.0708%204.36667%2012.4833%205%2012V6C5%205.16667%205.29167%204.45833%205.875%203.875C6.45833%203.29167%207.16667%203%208%203C8.83333%2
5203%209.54167%203.29167%2010.125%203.875C10.7083%204.45833%2011%205.16667%2011%206V12C11.6333%2012.4833%2012.125%2013.0708%2012.475%2013.7625C12.825%2014.4542%2013%2015.2%2013%2016C13%2017.3833%2012.5125%2018.5625%2011.5375%2019.5375C10.5625%2020.5125%209.38333%2021%208%2021ZM5%2016H11C11%2015.5167%2010.8958%2015.0667%2010.6875%2014.65C10.4792%2014.2333%2010.1833%2013.8833%209.8%2013.6L9%2013V6C9%205.71667%208.90417%205.47917%208.7125%205.2875C8.52083%205.09583%208.28333%205%208%205C7.71667%205%207.47917%205.09583%207.2875%205.2875C7.09583%205.47917%207%205.71667%207%206V13L6.2%2013.6C5.81667%2013.8833%205.52083%2014.2333%205.3125%2014.65C5.10417%2015.0667%205%2015.5167%205%2016Z'%20fill='%2314181b'/%3e%3cpath%20d='M22.2514%208.27279C22.2514%209.28226%2022.0668%2010.1502%2021.6974%2010.8765C21.3281%2011.5997%2020.8218%2012.1568%2020.1786%2012.5477C19.5385%2012.9354%2018.8106%2013.1293%2017.995%2013.1293C17.1764%2013.1293%2016.4454%2012.9354%2015.8022%2012.5477C15.162%2012.1568%2014.6573%2011.5982%2014.288%2010.8719C13.9187%2010.1455%2013.734%209.27919%2013.734%208.27279C13.734%207.26332%2013.9187%206.39697%2014.288%205.67372C14.6573%204.94739%2015.162%204.39034%2015.8022%204.00255C16.4454%203.61169%2017.1764%203.41626%2017.995%203.41626C18.8106%203.41626%2019.5385%203.61169%2020.1786%204.00255C20.8218%204.39034%2021.3281%204.94739%2021.6974%205.67372C22.0668%206.39697%2022.2514%207.26332%2022.2514%208.27279ZM20.8388%208.27279C20.8388%207.50338%2020.7141%206.85554%2020.4648%206.32926C20.2186%205.7999%2019.8801%205.39981%2019.4492%205.12897C19.0214%204.85506%2018.5367%204.71811%2017.995%204.71811C17.4503%204.71811%2016.964%204.85506%2016.5362%205.12897C16.1084%205.39981%2015.7699%205.7999%2015.5206%206.32926C15.2744%206.85554%2015.1513%207.50338%2015.1513%208.27279C15.1513%209.04221%2015.2744%209.69159%2015.5206%2010.2209C15.7699%2010.7472%2016.1084%2011.1473%2016.5362%2011.4212C16.964%2011.6921%2017.4503%2011.8275%2017.995%2011.8275C18.5367%2011.8275%2019.0214%2011.6921%2019.4492%2011.4212C19.8801%2011.1473%2020.2186%2010.7472%2020.4648%2010.2209C20.7141%209.69159%2020.8388%209.04221%2020.8388%208.27279Z'%20fill='%2314181b'/%3e%3c/g%3e%3cdefs%3e%3cclipPath%20id='clip0_179_34'%3e%3crect%20width='24'%20height='24'%20fill='white'/%3e%3c/clipPath%3e%3c/defs%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>250</p></div><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">15. Prepare loaf for baking</p></div> <!--[--><p class="text-muted-foreground">Once the oven has been pre-heated, get your loaf from the fridge and flip it onto a sheet of baking paper. Putting the baking paper onto a cutting board makes this process easier. You'll probably need to cut your baking paper into a square so that it will fit into your dutch oven. Make sure that your baking paper is big enough that you can use the edges to pick up the dough to transfer it into your dutch oven. Remove any excess flour and then carefully use a razor blade or sharp knife to score your bread at an angle. The cut shouldn't be too deep, but not too shallow that the cut doesn't stay open. If you've never done this before, look up videos of basic bread scoring to get an idea of what to do.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">16. Transfer loaf to dutch oven and bake covered for 20 minutes</p></div> <!--[--><p class="text-muted-foreground">Take out your dutch oven. Using oven gloves, carefully pick up your dough using the sides of your baking paper and transfer it into your dutch oven. Close the lid and return the dutch oven into your hot oven. Bake covered for 20 minutes at 250°C (482°F). If you're not using a dutch oven, bake your loaf on a baking pan/tray. If you're not using a dutch oven, spraying some water into your oven before you close the door will improve the oven spring.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t
52107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>20m</p></div><!--]--> <!--[!--><!--]--> <!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20width='24'%20height='24'%20viewBox='0%200%2024%2024'%20fill='none'%20xmlns='http://www.w3.org/2000/svg'%3e%3cg%20clip-path='url(%23clip0_179_34)'%3e%3cpath%20d='M8%2021C6.61667%2021%205.4375%2020.5125%204.4625%2019.5375C3.4875%2018.5625%203%2017.3833%203%2016C3%2015.2%203.175%2014.4542%203.525%2013.7625C3.875%2013.0708%204.36667%2012.4833%205%2012V6C5%205.16667%205.29167%204.45833%205.875%203.875C6.45833%203.29167%207.16667%203%208%203C8.83333%203%209.54167%203.29167%2010.125%203.875C10.7083%204.45833%2011%205.16667%2011%206V12C11.6333%2012.4833%2012.125%2013.0708%2012.475%2013.7625C12.825%2014.4542%2013%2015.2%2013%2016C13%2017.3833%2012.5125%2018.5625%2011.5375%2019.5375C10.5625%2020.5125%209.38333%2021%208%2021ZM5%2016H11C11%2015.5167%2010.8958%2015.0667%2010.6875%2014.65C10.4792%2014.2333%2010.1833%2013.8833%209.8%2013.6L9%2013V6C9%205.71667%208.90417%205.47917%208.7125%205.2875C8.52083%205.09583%208.28333%205%208%205C7.71667%205%207.47917%205.09583%207.2875%205.2875C7.09583%205.47917%207%205.71667%207%206V13L6.2%2013.6C5.81667%2013.8833%205.52083%2014.2333%205.3125%2014.65C5.10417%2015.0667%205%2015.5167%205%2016Z'%20fill='%2314181b'/%3e%3cpath%20d='M22.2514%208.27279C22.2514%209.28226%2022.0668%2010.1502%2021.6974%2010.8765C21.3281%2011.5997%2020.8218%2012.1568%2020.1786%2012.5477C19.5385%2012.9354%2018.8106%2013.1293%2017.995%2013.1293C17.1764%2013.1293%2016.4454%2012.9354%2015.8022%2012.5477C15.162%2012.1568%2014.6573%2011.5982%2014.288%2010.8719C13.9187%2010.1455%2013.734%209.27919%2013.734%208.27279C13.734%207.26332%2013.9187%206.39697%2014.288%205.67372C14.6573%204.94739%2015.162%204.39034%2015.8022%204.00255C16.4454%203.61169%2017.1764%203.41626%2017.995%203.41626C18.8106%203.41626%2019.5385%203.61169%2020.1786%204.00255C20.8218%204.39034%2021.3281%204.94739%2021.6974%205.67372C22.0668%206.39697%2022.2514%207.26332%2022.2514%208.27279ZM20.8388%208.27279C20.8388%207.50338%2020.7141%206.85554%2020.4648%206.32926C20.2186%205.7999%2019.8801%205.39981%2019.4492%205.12897C19.0214%204.85506%2018.5367%204.71811%2017.995%204.71811C17.4503%204.71811%2016.964%204.85506%2016.5362%205.12897C16.1084%205.39981%2015.7699%205.7999%2015.5206%206.32926C15.2744%206.85554%2015.1513%207.50338%2015.1513%208.27279C15.1513%209.04221%2015.2744%209.69159%2015.5206%2010.2209C15.7699%2010.7472%2016.1084%2011.1473%2016.5362%2011.4212C16.964%2011.6921%2017.4503%2011.8275%2017.995%2011.8275C18.5367%2011.8275%2019.0214%2011.6921%2019.4492%2011.4212C19.8801%2011.1473%2020.2186%2010.7472%2020.4648%2010.2209C20.7141%209.69159%2020.8388%209.04221%2020.8388%208.27279Z'%20fill='%2314181b'/%3e%3c/g%3e%3cdefs%3e%3cclipPath%20id='clip0_179_34'%3e%3crect%20width='24'%20height='24'%20fill='white'/%3e%3c/clipPath%3e%3c/defs%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>250</p></div><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">17. Reduce oven to 230°C (446°F) and bake uncovered for 20 minutes</p></div> <!--[--><p class="text-muted-foreground">Carefully take off the lid from your dutch oven, admire your loaf and then let the loaf bake for another 20 minutes.</p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t
52107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>20m</p></div><!--]--> <!--[!--><!--]--> <!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20width='24'%20height='24'%20viewBox='0%200%2024%2024'%20fill='none'%20xmlns='http://www.w3.org/2000/svg'%3e%3cg%20clip-path='url(%23clip0_179_34)'%3e%3cpath%20d='M8%2021C6.61667%2021%205.4375%2020.5125%204.4625%2019.5375C3.4875%2018.5625%203%2017.3833%203%2016C3%2015.2%203.175%2014.4542%203.525%2013.7625C3.875%2013.0708%204.36667%2012.4833%205%2012V6C5%205.16667%205.29167%204.45833%205.875%203.875C6.45833%203.29167%207.16667%203%208%203C8.83333%203%209.54167%203.29167%2010.125%203.875C10.7083%204.45833%2011%205.16667%2011%206V12C11.6333%2012.4833%2012.125%2013.0708%2012.475%2013.7625C12.825%2014.4542%2013%2015.2%2013%2016C13%2017.3833%2012.5125%2018.5625%2011.5375%2019.5375C10.5625%2020.5125%209.38333%2021%208%2021ZM5%2016H11C11%2015.5167%2010.8958%2015.0667%2010.6875%2014.65C10.4792%2014.2333%2010.1833%2013.8833%209.8%2013.6L9%2013V6C9%205.71667%208.90417%205.47917%208.7125%205.2875C8.52083%205.09583%208.28333%205%208%205C7.71667%205%207.47917%205.09583%207.2875%205.2875C7.09583%205.47917%207%205.71667%207%206V13L6.2%2013.6C5.81667%2013.8833%205.52083%2014.2333%205.3125%2014.65C5.10417%2015.0667%205%2015.5167%205%2016Z'%20fill='%2314181b'/%3e%3cpath%20d='M22.2514%208.27279C22.2514%209.28226%2022.0668%2010.1502%2021.6974%2010.8765C21.3281%2011.5997%2020.8218%2012.1568%2020.1786%2012.5477C19.5385%2012.9354%2018.8106%2013.1293%2017.995%2013.1293C17.1764%2013.1293%2016.4454%2012.9354%2015.8022%2012.5477C15.162%2012.1568%2014.6573%2011.5982%2014.288%2010.8719C13.9187%2010.1455%2013.734%209.27919%2013.734%208.27279C13.734%207.26332%2013.9187%206.39697%2014.288%205.67372C14.6573%204.94739%2015.162%204.39034%2015.8022%204.00255C16.4454%203.61169%2017.1764%203.41626%2017.995%203.41626C18.8106%203.41626%2019.5385%203.61169%2020.1786%204.00255C20.8218%204.39034%2021.3281%204.94739%2021.6974%205.67372C22.0668%206.39697%2022.2514%207.26332%2022.2514%208.27279ZM20.8388%208.27279C20.8388%207.50338%2020.7141%206.85554%2020.4648%206.32926C20.2186%205.7999%2019.8801%205.39981%2019.4492%205.12897C19.0214%204.85506%2018.5367%204.71811%2017.995%204.71811C17.4503%204.71811%2016.964%204.85506%2016.5362%205.12897C16.1084%205.39981%2015.7699%205.7999%2015.5206%206.32926C15.2744%206.85554%2015.1513%207.50338%2015.1513%208.27279C15.1513%209.04221%2015.2744%209.69159%2015.5206%2010.2209C15.7699%2010.7472%2016.1084%2011.1473%2016.5362%2011.4212C16.964%2011.6921%2017.4503%2011.8275%2017.995%2011.8275C18.5367%2011.8275%2019.0214%2011.6921%2019.4492%2011.4212C19.8801%2011.1473%2020.2186%2010.7472%2020.4648%2010.2209C20.7141%209.69159%2020.8388%209.04221%2020.8388%208.27279Z'%20fill='%2314181b'/%3e%3c/g%3e%3cdefs%3e%3cclipPath%20id='clip0_179_34'%3e%3crect%20width='24'%20height='24'%20fill='white'/%3e%3c/clipPath%3e%3c/defs%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>230</p></div><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!----><div class="bg-card text-card-foreground rounded-lg border shadow-sm w-full"><div class="w-full flex flex-col px-4 py-2 gap-2"><div class="flex flex-col"><div class="flex flex-row items-start gap-1"><p class="font-medium">18. Let your loaf cool down and enjoy</p></div> <!--[--><p class="text-muted-foreground">Exact baking time will vary depending on your oven, but your loaf should be nice and brown when you get it out of the oven. You can also test this by knocking on the bottom of your loaf (like knocking on a door) and the sound should be hollow (like a door), which indicates that your bread is done baking. Now comes the hard part: for best results you need to let your dough rest for at least an hour, ideally more. Your loaf should cool down to room temperature before cutting in, as your loaf is still technically baking while it's co
52oling down. Once cool â enjoy! </p><!--]--></div> <div class="flex flex-row gap-2 mb-1"><!--[--><div class="flex flex-row gap-1 items-center bg-secondary rounded-lg px-2 py-0.5"><img src="data:image/svg+xml,%3csvg%20xmlns='http://www.w3.org/2000/svg'%20height='24'%20viewBox='0%20-960%20960%20960'%20width='24'%3e%3cpath%20fill='%2314181b'%20d='M360-840v-80h240v80H360Zm80%20440h80v-240h-80v240Zm40%20320q-74%200-139.5-28.5T226-186q-49-49-77.5-114.5T120-440q0-74%2028.5-139.5T226-694q49-49%20114.5-77.5T480-800q62%200%20119%2020t107%2058l56-56%2056%2056-56%2056q38%2050%2058%20107t20%20119q0%2074-28.5%20139.5T734-186q-49%2049-114.5%2077.5T480-80Zm0-80q116%200%20198-82t82-198q0-116-82-198t-198-82q-116%200-198%2082t-82%20198q0%20116%2082%20198t198%2082Zm0-280Z'/%3e%3c/svg%3e" alt="Timer icon" class="w-5 h-5 dark:invert"> <p>1h</p></div><!--]--> <!--[!--><!--]--> <!--[!--><!--]--> <!--[!--><!--]--></div></div><!----></div><!----><!--]--></div></div></div><!----></div><!----></div></section><!--]--><!--]--> <section><div class="container mx-auto flex flex-col items-center gap-4 my-28"><h2 class="scroll-m-20 text-4xl font-semibold tracking-tight transition-colors text-center first:mt-0 max-w-sm">Download the mobile app for iOS & Android</h2> <div class="flex flex-row items-center"><div class="flex-grow"><a href="https://apps.apple.com/us/app/homebaker/id6467456391" target="_blank" aria-label="App Store Download"><img src="/_app/immutable/assets/hb_app_store_badge.CVyK0T4N.svg" alt="App Store Badge" class="w-full max-w-28 h-auto"></a></div> <div class="flex-grow max-w-36"><a href="https://play.google.com/store/apps/details?id=com.simonschoen.homebaker" target="_blank" aria-label="Google Play Download"><img src="/_app/immutable/assets/hb_google_play_badge.BAXiFmDF.png" alt="PlayStore Badge" class="w-full max-w-36 h-auto"></a></div></div><!----> <p class="text-muted-foreground text-sm">Web app available with optional Pro subscription</p></div></section><!----><!----><!----> <footer><div class="container mx-auto flex flex-col md:flex-row items-center gap-2 my-28"><div class="flex-grow"><a href="/"><p class="leading-7 text-left max-w-2xl">© Homebaker 2024</p></a></div> <div class="flex-grow"><a href="https://www.instagram.com/homebakerapp/" target="_blank"><p class="leading-7 text-left max-w-2xl">Follow on Instagram</p></a></div> <div class="flex-grow"><a href="/guide"><p class="leading-7 text-left max-w-2xl">FAQs</p></a></div> <div class="flex-grow"><a href="/support"><p class="leading-7 text-left max-w-2xl">Support</p></a></div> <div class="flex-grow"><a href="/imprint"><p class="leading-7 text-left max-w-2xl">Imprint</p></a></div> <div class="flex-grow"><a href="/privacy"><p class="leading-7 text-left max-w-2xl">Privacy</p></a></div></div></footer><!----><!----><!--]--> <!--[!--><!--]--><!--]--> 53 54
54<script> 55 { 56 __sveltekit_kg3xck = { 57 base: new URL("..", location).pathname.slice(0, -1) 58 }; 59 60 const element = document.currentScript.parentElement; 61 62 Promise.all([ 63 import("../_app/immutable/entry/start.CjNE_pyO.js"), 64 import("../_app/immutable/entry/app.C_jRpwtU.js") 65 ]).then(([kit, app]) => { 66 kit.start(app, element, { 67 node_ids: [0, 9], 68 data: [null,{"type":"data","data":{recipe:{id:"bArp4WPyAEULOVPeQq4I",quantity:1,format:"grams",description:"Quickly start baking and get to know the Homebaker app with this simple, delicious and flexible beginner sourdough recipe.\n\nBread flour with a higher protein content than all purpose flour will work best, as it makes the dough stronger, easier to handle and able to absorb more water. If you only have all purpose flour available you might need to reduce the amount of water you add.\n\nWhole wheat flour adds more complex flavour to your loaf (as well as healthy fiber). Can also be substituted with whole rye or spelt flour.\n\nNote: flour weight from the sourdough starter is included in the calculated hydration and baker's percentages.\n\nEquipment used: Dutch oven (optional), dough scraper, bread proofing basket (banneton), rice flour, razor blade or sharp knife, kitchen scale, food thermometer",title:"Homebaker beginner sourdough recipe",ingredients:[{hydration:100,groupId:"c03ee256-c180-4ad6-9c55-9050ca78e8f0",name:"Sourdough starter",displayWeight:100,type:"Starter",preferment:false},{starter:true,groupId:"c03ee256-c180-4ad6-9c55-9050ca78e8f0",name:"Flour from starter",includeFlour:true,weight:50,type:"Flour",preferment:false,includeStarter:true},{starter:true,groupId:"c03ee256-c180-4ad6-9c55-9050ca78e8f0",name:"Water from starter",weight:50,type:"Fluid",preferment:false,includeStarter:true},{groupId:"cf11b816-d25a-423a-8b4c-21b87680560d",name:"Bread flour (wheat, high protein content)",weight:350,type:"Flour",preferment:false},{groupId:"b259d6ee-f20e-4ebb-8af4-21ab7887d888",name:"Whole wheat flour",weight:100,type:"Flour",preferment:false},{groupId:"9c5f1161-7885-4cbc-9013-30b89e0b8363",name:"Salt",weight:12,type:"Salt",preferment:false},{groupId:"9deb1df9-7bf5-4f56-9c88-89a5d383b5a5",name:"Water",weight:330,type:"Fluid",preferment:false}],image_blur_hash:"LHJtYc?G0#Md1+9FIARP5?9F#Qtl",image_url:"https://firebasestorage.googleapis.com/v0/b/homebaker-pro.appspot.com/o/users%2FShxkghRNYlMbRnaX4AARZ1N7jg93%2Fuploads%2F1713475211195968.jpg?alt=media&token=e27f9e17-3c11-49fe-b013-1ed6b30b3a31",images:void 0,steps:[{notes:"I like adding the water to the bowl first before I add flour in later steps, as this makes it easier to incorporate all ingredients into the dough. \n\nCombining your starter and water first will alsl help with evenly distributing the starter into the dough. Make sure that your water isn't too hot or too cold (between 20°C and 30°C).",title:"Combine water and sourdough starter in mixing bowl"},{notes:"Adding the salt now lets you easily dissolve it into the starter-water mixture. Some bakers like to add salt at a later stage, as salt can slightly slow down fermentation. But in my experience this is negligible and by adding the salt early you're sure not to forget it later on!",title:"Add the salt"},{notes:"Add the flour in steps of 100-200 grams, thoroughly mixing the dough in between, either by hand or using a spatula or dough whisk (of course this can also be done with a machine).",title:"Add the flour step by step"},{timer_duration:60,title:"Let the dough sit for an hour (bulk fermentation begins now)"},{notes:"The dough should already feel much smoother now. I like doing two rounds of stretching and folding here to strengthen the dough even more.",timer_duration:30,title:"Stretch and fold the dough two times then let it sit for 30 minutes"},{timer_duration:30,title:"Stretch and fold then wait 30 minutes again"},{notes:"After this round of stretching and folding, check to see if your dough passes the window pane test (if it can be stretched to be almost see through without tearing). This is a great sign that your dough is already very strong. If it tears easily, wait another 30 minutes and do another stretch and fold.",title:"Stretch and fold again"},{notes:"Knowing when your dough has bulk fermented long enough is one of the trickiest parts to learn and it can take some experimenting. Depending on your dough and ambient temperature, as well as the activity of your starter, this can range from 3-6 hours.",timer_duration:90,title:"Let dough bulk ferment until risen by at least 50% and visibly more airy"},{notes:"By not using any flour in your work surface, you'll have an easier time pre-shaping the dough. Wet your hands and tools to make the dough less sticky.\n\nTo pre-shape the dough into a tight ball, I like to first fold four sides of the dough into the middle of the dough, then flip the dough over using a bench scraper. I then use the bench scraper and my other hand to slide the dough across the surface to create a tight dough ball. This will take some practice and I can recommend watching some videos on the process first.",title:"Transfer dough onto unfloured work surface and pre-shape"},{timer_duration:15,title:"Let the dough rest for 15 minutes"},{notes:"Liberally put flour on your dough and work surface (using s sieve makes this process easier). Shape the dough into a boule or batard depending on your banneton (proofing basket). I recommend watching videos of this process to get to know the techniques first.",title:"Shape dough into boule (rou
68nd) or batard (oval)"},{notes:"Ideally use rice flour for your banneton and transfer the dough with the help of your bench scraper. Dust with another coating of rice flour and cover with a kitchen towel. If you don't have a banneton, you could use a bowl lined with a clean kitchen towel that you've liberally floured.",title:"Transfer dough into floured banneton (bread proofing basket)"},{dough_temperature:4,notes:"The ideal temperature in your fridge should be around 4°C (39.2°F)",title:"Let dough cold proof for at least 8 hours (e.g. overnight)"},{notes:"Pre-heat for at least 30 minutes. If you're using a dutch oven to bake your bread, let it pre-heat in your oven.",timer_duration:30,title:"Pre-heat oven (with dutch oven inside) to 250°C (482°F)",oven_temperature:250},{notes:"Once the oven has been pre-heated, get your loaf from the fridge and flip it onto a sheet of baking paper. Putting the baking paper onto a cutting board makes this process easier. You'll probably need to cut your baking paper into a square so that it will fit into your dutch oven. Make sure that your baking paper is big enough that you can use the edges to pick up the dough to transfer it into your dutch oven. Remove any excess flour and then carefully use a razor blade or sharp knife to score your bread at an angle. The cut shouldn't be too deep, but not too shallow that the cut doesn't stay open. If you've never done this before, look up videos of basic bread scoring to get an idea of what to do.",title:"Prepare loaf for baking"},{notes:"Take out your dutch oven. Using oven gloves, carefully pick up your dough using the sides of your baking paper and transfer it into your dutch oven. Close the lid and return the dutch oven into your hot oven. Bake covered for 20 minutes at 250°C (482°F). If you're not using a dutch oven, bake your loaf on a baking pan/tray. If you're not using a dutch oven, spraying some water into your oven before you close the door will improve the oven spring.",timer_duration:20,title:"Transfer loaf to dutch oven and bake covered for 20 minutes",oven_temperature:250},{notes:"Carefully take off the lid from your dutch oven, admire your loaf and then let the loaf bake for another 20 minutes.",timer_duration:20,title:"Reduce oven to 230°C (446°F) and bake uncovered for 20 minutes",oven_temperature:230},{notes:"Exact baking time will vary depending on your oven, but your loaf should be nice and brown when you get it out of the oven. You can also test this by knocking on the bottom of your loaf (like knocking on a door) and the sound should be hollow (like a door), which indicates that your bread is done baking. Now comes the hard part: for best results you need to let your dough rest for at least an hour, ideally more. Your loaf should cool down to room temperature before cutting in, as your loaf is still technically baking while it's cooling down. Once cool â enjoy! ",timer_duration:60,title:"Let your loaf cool down and enjoy"}],shared:true,public_author:"Simon from Homebaker",owner:"users/ShxkghRNYlMbRnaX4AARZ1N7jg93",time_created:"2024-04-18T21:10:52.127Z",last_edited:"2024-04-20T08:57:02.143Z"}},"uses":{"params":["id"]}}], 69 form: null, 70 error: null 71 }); 72 }); 73 } 74 </script>
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