Starter recipe: https://natashaskitchen.com/sourdough-starter-recipe/


Dough recipe: 
100g starter

325g filtered room temp. water

425 all purpose white flour

25g organic whole wheat flour

10g salt 


-mixed all ingredients and let it rest at room temp for an hour. covered with towel 

-stretch & fold with 1hr rest in between rounds (2 rounds)

-added inclusions: italian seasoning & shredded mozza cheese (just eye balled it) and stretch & fold then rest for 1 hr. (round #3)

-repeat above for round 4

-proofed overnight in fridge 

-took it out and let it rest for 1 hrish 

-preheat oven at 395F with dutch oven inside

-put some thai rice flour on top then outlined the design softly 

-put in for 7 mins with lid then took it out and carved 
out deeper design added ice when putting it back in

-baked for 40 mins (took lid off within 15 mins of putting it back i) but was still pale so cranked up temp to 415F and checked every 7 mins then took it out when it looked ready 



things i’d do differently next time:

-use less thai flour

-try to make proportions more equal with the string 

-try to keep in my size of bread vs. inspo photos and scale designs better to what i am working with 

honestly thought it’d come out way worse!!!!


design inspo: https://youtu.be/k8shPJNX720?si=Rel9lmNCLmtuEK_o

shaping video: https://www.theperfectloaf.com/guides/shaping-a-boule/



First Fancy Scoring Attempt … 🌸🥹