🧂 Ingredients
- 500g (4 cups) bread flour
- 100g (¾ cup) whole wheat flour (optional)
- 100g active sourdough starter
- 375g (1½ cups + 1 tbsp) water (room temperature)
- 10g (2 tsp) salt
🥣 Method
1. Feed Your Starter
Starter ko 4–6 ghante pehle feed karo jab tak woh double aur bubbly na ho jaye.
2. Mix the Dough
Ek bowl me starter aur water mix karo.
Flour add karo aur mix karo jab tak dry spots khatam na ho jayein.
Cover karke 1 ghanta rest do.
3. Add Salt
Dough ke upar salt daalo aur pinch + fold karke mix karo.
4. Bulk Fermentation
3–4 ghante ke liye dough ko rest do.
Har 30 minutes baad stretch & fold karo.
End me dough ko cover karke 50–75% rise hone do.
5. Pre-shape
Surface par halka flour lagao.
Dough ko 2 parts me divide karo aur rough balls bana lo.
20 minutes rest do.
6. Final Shaping
Dough ko tight shape do aur loaf pans me rakh do (seam-side down).
7. Cold Proof
Cover karke fridge me 8–12 ghante ke liye rakh do.
8. Scoring
Oven ko 230°C (450°F) par preheat karo.
Dough ke upar score (cut) lagao.
9. Bake
35–40 minutes bake karo.
10. Cool
Bread ko wire rack par kam se kam 1 ghanta thanda hone do.
