I you don't have a banneton perform Final shape Into regular bowl like this

out of fridge with bowl instead of banneton

Cut too early, but bubbles are there!

iIt's ready!

Place loaf directly on the rack , so bottom won't get burnt!

Bake the loaf for 20 min covered and open the lid . Now it doubled In size !

step 5. next day . take it and bake

step 4. after 6-4 hours of stretches and folds lets make final shape

Step 2 . Final mix ( 1 hour after Autolyse)

step 3. Stretch and fold demonstrated.

step1. Autolyze

when sourdough starter needs attention

willow river state park, Wisconsin. sledding

willow river state park in the winter. Wisconsin

rye flour starter mix

make sure it is 190 degrees and place to cool off

Place bread directly on the oven rack and finish baking till 190F.

20 min in the oven check and open the lid

Placing bread into pre-heated dutch oven

Warm your Dutch oven is a key!

Step 5 . Make cuts . Pre heat the oven

Step 4. Day 2 . Take out from fridge , let it rest and shape (swaddle technic)

Step 2.Mixing ingredients. Watch consistency and texture

step 1.Ffeeding and refreshing the white flour starter

Рецепт play dough