🍞 SOURDOUGH PROCESS 🍞 Baking is my favourite thing to do, it’s my peace and my happy place. If I’m feeling overwhelmed I get some loaves on the go, it sounds strange to add more to your load when you’re already stressed but it weirdly centres me. Here’s the recipe I used: 140g Active Starter (I have a highlight on how you can make your own starter) 230g Water 400g Strong Bread Flour 9g Salt Method: Mix starter, water, flour and salt until combined. Leave to rest for 30 mins. Stretch & fold x3 (Every 30 minutes, lift the dough and fold over itself until all sides are folded). Coil fold x2 (Every 30 minutes, gently lift the dough from the middle and tuck underneath itself)x This is the bulk ferment it should be risen, puffy and bubbly after the final coil fold. Shape the dough and place into a floured banneton. Overnight proof in the fridge. Preheat Dutch oven 230 degrees for 30mins. Score the dough and bake with lid on for 25mins. Remove lid and bake until deep golden and c...