Garlic, unsalted butter, muenster cheese sourdough

#sourdough #bread #fluffy #soft #yummy

500g bread flour

100g starter

350ml warm water

10g Salt

Instructions :

Mix first the sourdough starter and warm water until it looks like milk( use a gram scale )

Then add your flour and use your dough whisk and mix until everything is incorporated.

Now use your dough scraper to get all the extra flour that are on the side of the bowl and fold in dough til sides are semi cleared up from the sides of the bowl.

Let it rest for 1 hour

After an hour do your first stretch and fold every 30 minutes four times. On the fourth stretch it should look elastic and smooth . On every stretch don’t forget to add your 10g of salt!

Then rest for 4-5 hours for fermentation.

Once ready and puffy shape and put in floured banneton basket and cover overnight 8-12 hours.

Once ready to make and bake, before the time is up to take out of the fridge , preheat oven to 450 degrees and put Dutch Oven in for 30-40 minutes, it should be very hot by then.

Take your dough out of the fridge and flip on silicon mat and it’s best to use than parchment paper(trust me!!)

Score the dough whatever shape you like, I like a simple + and now take out the Dutch oven and add the dough in and add some ice for a crunchy outer layer and expansion of the dough and close the lid quickly and leave covered in ice. For 20-22 minutes and uncovered for 15-20 minutes.

Once ready take out of the oven and let it cool for 30 minutes to an Hour!!! I know it will be hard but the dough is still baking when it’s still hot , and enjoy 💕