Ella Bella Sourdough
Ingredients
- 362 grams water
- 125 active starter
- 15 grams kosher salt
- 500 grams bread flour
Instructions
- Mix all and sit one hour.
- Do 4 sets of stretch and folds every 30 mins.
- Bulk ferment until almost doubled.
- Shape and rest 20 mins.
- Do final shape and place in rice floured banneton.
- Chill 2 hours or overnight.
- Remove to parchment, score and bake 475℉ 20 mins covered and 15-20 uncovered until 205℉ internally. You can bake in heated dutch oven or steel/dome.