🥣 Ingredients
- 100 g active sourdough starter (fed and bubbly)
- 320 g warm water
- 500 g bread flour
- 10 g fine salt
- Rice flour (for dusting)
Optional Decoration
- Fresh rosemary
- Extra flour (for a snowy, rustic finish)
🍞 Instructions
1️⃣ Mix the Dough
In a large bowl, combine the sourdough starter and warm water until milky and smooth.
Add the bread flour and mix until a shaggy, rough dough forms.
Cover and let rest for 30 minutes to allow the flour to hydrate (autolyse).
2️⃣ Add Salt & Strengthen
Sprinkle salt evenly over the dough.
With damp hands, stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all sides.
- Perform 3–4 stretch-and-folds per session
- Rest 30 minutes between each
- Complete 3 total rounds
The dough will feel soft and slightly sticky—this is exactly how it should be.
3️⃣ Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 6–8 hours.
It should rise about 60–70%, feel lighter, and show small bubbles along the sides.
4️⃣ Shape
Lightly flour your work surface.
Gently shape the dough into a round without deflating it.
Dust generously with rice flour and place seam-side up into a banneton or lined bowl.
5️⃣ Cold Proof
Cover and refrigerate for 10–14 hours (overnight).
This slow fermentation deepens flavor and improves structure.
6️⃣ ⭐ Decorative Star Scoring
Remove the dough from the fridge and turn it out onto parchment.
Lightly dust the surface with flour.
Using a sharp blade:
- Score a star shape in the center
- Add optional leaf or branch designs around the star
- Gently press fresh rosemary into the surface for aroma and style
7️⃣ Bake
Preheat your oven to 230°C (450°F) with a Dutch oven inside.
Bake as follows:
- 20 minutes covered
- 20–25 minutes uncovered
Bake until the crust is deeply golden, crisp, and beautifully blistered.
❄️ Final Touch
Once baked, lightly dust the loaf with flour for a soft, snowy finish.
Cool completely before slicing.
