@emilymercerhome: RECIPE BELOW ⬇️ I freeze slices and put in toaster before eating! So good! 🧂 Ingredients • 500g (3 ⅓ cups) bread flour • 280g (1 ⅙ cups) warm water • Optional: replace 60g water with ¼ cup milk for extra softness • 100g (½ cup) active sourdough starter (fed and bubbly) • 30g (2 tbsp) unsalted butter, softened • 25g (2 tbsp) sugar or honey • 10g (1 ¾ tsp) salt 👩‍🍳 Instructions Evening (Mix + Bulk Ferment) • Mix all ingredients in a large bowl until just combined. • Let rest 30 minutes (autolyse). • Optionally perform 2–3 stretch & folds every 30 minutes. • Cover and let rise at room temperature for 8–10 hours (until doubled). Next Morning (Shape + Final Rise) • Lightly flour surface and shape dough into a log. • Place dough into a greased 9x5-inch loaf pan. • Let rise 2–4 hours until puffy and about 1 inch above the rim. • Optional: refrigerate overnight and bake straight from fridge. #bread #Recipe #sourdough #foryourpage

Emily Mercer

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Friday 18 July 2025 00:11:03 GMT