🥣 Ingredients
- 100 g active sourdough starter (bubbly & fed)
- 320 g lukewarm water
- 500 g bread flour
- 10 g salt
- Rice flour (for dusting)
Optional Decoration
- Fresh rosemary
- Extra flour (for a snowy look)
🍞 Instructions
1️⃣ Make the Dough
- In a bowl, mix the starter and water
- Add flour and mix until a rough dough forms
- Cover and rest for 30 minutes (autolyse)
2️⃣ Add Salt & Stretch
- Add salt to the dough
- Using wet hands, perform stretch and folds
- Do 3–4 folds every 30 minutes
- Total 3 rounds
(The dough will be soft and slightly sticky — that’s normal)
3️⃣ Bulk Fermentation
- Cover and let ferment at room temperature for 6–8 hours
- Dough should rise about 60–70% and feel airy
4️⃣ Shape the Dough
- Lightly flour your work surface
- Gently shape the dough into a round
- Dust with rice flour and place in a banneton or bowl
- Seam side up
5️⃣ Cold Proof
- Refrigerate for 10–14 hours (overnight)
6️⃣ ⭐ Star Scoring
- Remove dough from fridge
- Dust the top with flour
- Using a sharp blade, score:
- One star shape in the center
- Optional leaf or branch cuts around
- Gently press rosemary into the dough
7️⃣ Bake
- Preheat oven to 230°C (450°F) with a Dutch oven inside
- Bake:
- 20 minutes covered
- 20–25 minutes uncovered
Bake until deeply golden and crisp.
❄️ Finishing Touch
- Lightly dust with flour after baking for a snowy, festive look
