Get your mixing bowl, scale, and ingredients ready
1
Zero your scale with the bowl
2
Add 200g sourdough starter
3
900grams of high grade flour
4
20grams flakey salt
5
620(ish) grams of water. Adjust based on humidity and starter/flour water content.
6
Mix well with a dough hook at low speed
7
Dough should slowly run off the hook and not stick to your finger when you tap it
8
Wipe the dough off the hook and let it rest in the bowl for 30mins
9
Now is a good time to feed your starter. 50g whole meal flour and 50g water. Mix well
10
Pour dough into a medium/large bowl
11
Fold 10-12 times then cover with a dish towel and rest 2 hours
12
Fold again, 6-8 times. Cover and rest it 2 hours
13
Fold 6-8 times and rest covered 1 hour
14
Preshape and rest
15
Preshape round loaf
16
Preshape long loaf
18
Preshape long loaf
19
Rest covered for one hour
20
Prep your pans by flouring the bottoms
21
Preshape and tighten again, then place into the pans
22
Into the pans and flour the loaves
23
Into the fridge uncovered overnight.
24
Side note, check your starter
25
Preheat oven to 230°C and remove bread from fridge
26
Score bread. Use a clean razor blade or craft knife
27
Lids on the pans and into the oven for 30 mins, middle rack
28
Side note: pans with lids versus no lids and a water bath
29
Turn oven down to 180°C, remove lids and bake for 25-35mins
30
Grab a cooling rack. An unused oven rack works well in a pinch
31
Once the bread has browned nicely on top, it’s time to pull it out.
32
Remove loaves from pans and place on the cooling rack
33
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