Come make a loaf of sourdough bread with me!

From start to finish and even help with slap and folds and scoring! It’s a basic guide from just me on how to make a tasty loaf!
Recipe:
50 grams of active sourdough starter
500 grams of bread flower
350 grams of water
10 grams of salt
Mix water, sourdough starter and flour into rough dough and let sit for one hour.
Then, mix in salt and do several slap and folds.
Over the next 1.5 hours do 3 more slap and folds or coil folds or stretch and folds (pick any!), so every 30 minutes.
Let dough sit at room temp for 2 hours.
Form dough into a loaf and allow it to ferment overnight in fridge.
Next morning, put Dutch oven in oven at 450 degrees and preheat. Once oven is preheated, complete scoring and place bread in oven for about 27 minutes.
Take cover off of Dutch over and bake bread for 5-7 more minutes.
Remove from oven and allow to completely cool before cutting!
#sourdoughbaking #sourdough #sourdoughrecipe #sourdoughbread #sourdoughclub

[@evaarnim]

trying yours today wish me luck

[@stephaniegreisen9176]

Beautiful. Thank you ❤

[@Llewellyn.Homestead]

Very welcome!

[@razawbarzingi5687]

👍🏼👍🏼👍🏼👍🏼👍🏼💐

[@christykulwicki4323]

Was that 500 grams flour for 1 loaf or 2 loafs ?😊. Found it in the description! Thanks

[@carlospacheco6125]

She said two

[@androullavimalanathan3826]

Hi Sarah what is the name of the flour you use please ?

[@caragiana]

What flour are you using? The name of it?

[@reneebrady1333]

What is the container you’re using? I think I need this in my life!

[@Llewellyn.Homestead]

I got this at Sam’s club! I love using it for all doughs!

[@patriciaflorian4367]

Hi, can you do a video for starter? Please 🙏

[@Llewellyn.Homestead]

For making a starter? I did one on feeding it! Making it is a challenge!

[@maryzwierecki5646]

Do you find that cast iron works best for your sourdough baking. I have an enameled dutch oven I use. The recipe I follow says to heat dutch oven to 500 degrees. My loaf comes out darker and the bottom somewhat burned. Why do you only let your dough rise/rest for 2 hours. Doesn’t bulk fermentation take longer? I know people do things differently.

[@Llewellyn.Homestead]

I’ve only ever used cast iron, since that’s what I have. It can get a darker bottom on occasion. I do heat my Dutch oven when preheating the oven. I allow it to bulk ferment in the fridge all night. I only let mine in the counter for 2 hours. I’ve found the longer it is at room temperature, the more sour and quicker it proofs. It can easily over proof at room temp.

[@Kindlyone777]

Is it possible to use store bought flour? If so, what kind of flour? Thank you ❤

[@KingJellyfishII]

Yes just make sure it's bread flour or strong flour

[@Kindlyone777]

@@KingJellyfishII thank you!

[@amirahindi8935]

Hi, thank you for the video. Quesrion: After scoring my loaf, my oven went out of order. I put it back in the fridge for tomorrow until the 9ven is fixed. So what will happen to the dough?

[@homeschoolmom4396]

I'm pretty sure it will be just fine!

[@Llewellyn.Homestead]

I’m thinking that it will be Overproofed and fall flat when baking. Edible, but not pretty.

[@amirahindi8935]

@@Llewellyn.Homestead True, this what happened

[@anngregory7913]

If my loaf came out dense and a chewy, does that mean I didn’t let it rise enough?

[@mellen5324]

the first 4 loaves I've baked have been incredibly chewey with a super tough bottom. I'm still trying to figure out how to change that. Always tastes amazing.

[@anngregory7913]

@@mellen5324 I’m officially on my second loaf that’s been bakeable (multiple other tries didn’t make it through the bulk fermenting stage). I’ll see how this one turns out.😊

[@Llewellyn.Homestead]

Keep playing with your bake time, rising time and hydration!