My bread came out really good. Cover it and set the timer for 17 minutes. My round banneton is too large (10”) and so the loaf was not very high. We wanted to simplify the process so that everyone on the planet could learn how to make sourdough bread. Cover the bowl again and let it rest at room temperature overnight (aim for 8 to 10 hours). I just went on YouTube, found the video and ace the link saved now :). I added 2 more stretches and folds (with 45 minutes resting in between), so let see how this goes. After preheating, cut a piece of parchment paper the width of your banneton. Look - 5/10. The guide check-off was very helpful, I know there was some time spent putting it together, but well worth it. On my fourth attempt at making the starter. Thanks! And as for starter, it was all about the flour. Deselect All. This time, I did 1 cup whole wheat flour and 3 cups bread flour. I watched your video over and over and finally got it. Kneading won’t help because it’s such a wet dough. I am afraid that when I put it in the banneton it is going to stick too much. Is it possible to only use AP flour and whole wheat? Thanks. I use the exact measurements for feeding the starter as you so and it looks like yours when I mix it. This is one of the lowest glycemic index breads, and it will definitely give you more fiber, and keep your blood sugars steady over time. Please help! How much longer should I let the dough rise? Let’s get started with the tools you’ll need for making this sourdough bread recipe. I will guide you through making your first sourdough bread… I have sense made rye sourdough and another plain sourdough, all were great. Or do you not recommend adding any additional seasonings. We didn't include bread from in-house bakeries, or sourdough varieties. How much rye flower should I add to my starter? I’ve tried using a mix of flours inc a mix of stone ground white + spelt and also sg white + spelt + rye but much the same results with all of them…. I’m still new to all of this, and my starter is also relatively fresh, so I’m assuming that could be a part of the problem. Sorry, this recipe requires very specific quantities! – It’s confusing when to reduce to 400F (at the start or after 17 minutes) and I’m pretty sure my husband loves me a bit more now haha. Have been playing around with flours, more wholemeal and using rye too – always with a good base of Plain flour and Strong White Bread Flour too. Hi there! I even used a bit less water than you did… Not sure what a Dutch Oven is … (sorry! I got a good crumb, but my rise was not good. Hi, thank you so very much for this amazing recipe and video. Maybe 20 grams each. it was invaluable. Thanks! Could it be something with the oven? Once you have one going, you just need to keep it maintained. An extra fold shouldn’t hurt anything or change too much. I made this and it came out amazing! Hi! Any advice? I did “accidentally” spray the top of my bread with water before baking because for some reason I thought I read that somewhere. I'm beginning to think that the recipe needs to be tweaked. My 4th loaf and it looks like maybe my 5th loaf didn’t rise at all and the loaf was dense and slightly doughy. Slightly bubbly but not doubled in bulk. Really good, but can you please review the wording for step 12. When you remove the lid, it should be fully risen and formed with just a light brown color! Me again. Our perfect sourdough bread? I made your bread over the weekend, and although the dough felt great the whole way through, not too wet, easy to handle, it came out of the banneton and immediately flattened out like a pancake on my counter. The comment to reduce temperature to 400F when the heading says to do the same makes it appear that it starts at 550F, and part-way through (17minutes) reduce to 400F. I’ve had success by reducing temperature to 450–475°F for the first stage, and continuing per the original recipe. The check list is such a smart addition and really glad you also had a video. These terms refer to the amount of water in the recipe, as compared to the amount of flour. You can adjust the fermentation (rising) time to make a tangier, more sourdough-forward loaf. (I’d prefer to only have one starter to maintain. I’m proofing in a plastic bag in a warm place but it just doesn’t get any bigger, either during the proofing or in the fridge (I’ve marked the glass bowl with marking pen). Keep reading for more about sourdough starters, the necessary tools, and our sourdough bread recipe! Sorry for the confusion! However, I prefer to do two separate bowls for ease. I’d try going with a litte more percentage of the strong white and a little less of the plain flour. Thanks again for this. The crust is really soft but very brown and caramelized with the most delicious buttery smell coming from it. You’ll be amazed by the tangy flavor, beautiful chewy crust, and perfect texture. TY! Or is this normal for this recipe? And I have 2 types of flour: one with 13 grams of protein and one with 10 grams of proteins. How do you get yours out without damaging the shape? I am so happy to have found your checklist and recipe! We set out to make the best sourdough bread recipe — that is, the most repeatable, easiest to follow recipe in the world. Hi! Maybe try an extra 15 minutes for each rest. Everything was going good, until I got to the end of the 1.5 hour proof. Also, I wanted to find out what I could use if I do not have a banneton? This is my 2nd attempt at sour dough and this recipe addressed the flavor (or lack of) and bake issues I had with my first attempt. I’ve been meaning to learn the art of sourdough bread making for years but was turned off by complex looking recipes. ! Best of all, sourdough fits seamlessly into the work-from-home life. The only flour I have at home is Jovial AP Einkhorn flour. ;-) Oh well, the proof will be in the pudding tomorrow. Our instructions are easy to follow, and complete with a printable checklist and a step by step video. You can do this, but it will probably be a little over proofed and slightly flat. I’ve done my research on how to create steam in the oven, since I won’t be cooking in a dutch oven. Otherwise it will overproof! What I didn’t notice, until I was reading through the comments, was that I should have only used 80 grams of the starter I fed last night! I haven’t tested this, but I would assume the dutch oven time would be the same. Hi! Worked out wonderfully first time. I think it recommends max temp of 450F but we haven’t had any problems. Yes, this is correct. With the high hydration level of my usual dough–for me that’s 75%–I have trouble scoring it and have pretty much given up on that step because the dough is way too sticky to release the blade. 1 1/2 cups sourdough starter, recipe follows. Sooo…my bread came out the height and density of a bagel (but tasty!). Sour dough is very tasty, and actually good for you. Because of the current pandemic situation I’m sure. Add the starter to the dough and stir until loosely incorporated; it does not need to be perfectly stirred in. I’m excited to try this recipe (I’m on step 4 now)! Thanks! Thanks. Bread is made over time, in snippets. Spread any excess sourdough starter onto a silpat or parchment paper on a cookie sheet, let it dry in the oven with the light on for a day or two. I just started making my first batch of sourdough starter, currently on my second day and I don’t know if it’s working or not, do you have any tips on it? Let us know what you think when you try it, and if you have any questions! Crusty outside and soft inside. I followed your recipe but it super sticky, super gluey making such a challenge to do shaping and moulding – must be quantity of water. What brand of bread flour are you using? Resulting loaf tastes great, but chalky white covering on the outside. Hi – I am now at the last part of the recipe and have placed my dough in the refrigerator – is a (very large) ziploc bag okay to use overnight or is another type of bag better for the dough to remain in until tomorrow when I begin baking. I have plenty of AP & bread flour. I recently decided I wanted to learn to bake sourdough this fall/winter and checked out several books from the library which seem rather overwhelming. So for those who don’t want to spring the for the Dutch Oven there are alternatives. This is awesome. At least not on the first try and probably would have given up. Many different methods will work! But if you can't (and check, not all pots are safe to preheat empty), it'll be deliciously crusty and chewy regardless. I'm following the recipe to a T (weighing the ingredients). only king arthur flours. 5 qt or larger is ideal. I would recommend it! Am I over proofing? I would proof at room temperature for step 6 — that would probably give you an extra 45 minutes to an hour. Place the banneton into the proofing bag and set timer for 30 minutes. —The Editors. The traditional method of cooking the bread using steam can be hard to create at home, so our recipe uses a Dutch oven. Do you know if it is possible to freeze this bread, perhaps after the first 17 minutes of baking at 515°, and then to thaw when ready to use, completing the baking process at that time, for the last 23 minutes at 400°? It’s easy to follow and hard to make a bad loaf. We do put the into the dutch oven cold, straight from the refrigerator. Sourdough bread. I know that I missed discarding starter at the next to the last feeding. Hi! How would you do this? What size your oval banneton? Maybe I can go without? I am getting ready to bake again tomorrow so have just gotten back to this post. Or so I thought. Making sourdough produces beneficial gut bacteria that help with digestion, and this has a strong impact on how it then influences the blood sugar response. Are you able to tell me what happens as a result of an extra fold? Thank you for your fabulously clear instructions and the checklist is amazing! I couldn’t have done it without the video. – Can I double this recipe? I found the checklist very helpful, thanks for the detail. Hi! Hi! It’s very cold here and the warmest place I could get for proofing was around 25ºC (77ºf) at ~30% humidity. Are you using King Arthur flour? any thoughts? Once you’ve baked your homemade bread, it is best eaten within 48 hours. Can’t wait to get started! Whats the chance of attempting this recipe with Gluten Free flour? Thank you so much for the instructions and advice. Adding more flour didn't help. Everythiing was going great until I smelled something burning and realized I didnt turn the oven down to 400 degrees for the rack bake. I use semolina for dusting my pizza peel but wasn’t sure if that was suitable. !❤️Thank you!! Thanks. I’d give a few more minutes at the lower temperature. I think I’ve ruined my Dutch oven as well. I have the starter made and hope to begin the bread making process tonight. 10 Preheat the Dutch oven at 515°F for 30 minutes: The following morning, place a covered Dutch oven on the center rack in your oven. Is that why it wasn’t very bubbly on bake day? Had the same issue, bread was undercooked and doughy. I’ve never tried it, but I don’t think it would be a great substitute. Thank you! I noticed this almost immediately, but wanted to stay true to the recipe to see how it went. Can’t believe all these replies you’ve made – amazing. LOL! Well done! I don’t have a banneton so I did my final prove in a glass bowl with a floured tea towel. 1. Yes, you should be able to place it on parchment and go straight into the oven. Any suggestions? I hope this helps. But I have a question that I haven’t seen here yet. (It’s nice to let the shaped dough rise on a piece of parchment paper or another floured towel, as this will make it easier to move into the pot.). Return the covered dough to a warm area and set a timer for 45 minutes. I regularly use all bread flour or half bread flour and half AP flour. Fed with 50grams AP flour, 50grams water. Are you ready? If you don’t think you’ll eat the entire loaf in 48 hours, you can freeze whatever you don’t think you’ll eat! 500 grams bread flour (about 4 cups) 13 grams kosher salt (about 2 1/2 teaspoons) 5 grams fresh cake yeast (about 1 packed teaspoon), crumbled I don't remember where I saw this tip, but I've done that twice now and it has made a big difference in my crust! Less water will help with the stickiness, but will result with less rise in the final dough. Also, I’ve made your recipe and degased it to make a sandwhich bread in a loaf pan (so my kids wouldn’t think its “weird”). Do I need to cut down on the water level? We do’nt have parchment paper here, so I use baking paper. Thank you in advance. I will definitely be using this recipe in the future. I had the skillet. I’ll let you know how it all turns out. The banneton helps to shape the bread and also makes for those lovely decorative lines on the top of the bread. Have now made 4 loafs that have all turned out pretty well! Can I stick this in the fridge right after I fold and pick up tomorrow morning with letting dough come to room temp, then rising the 1.5 hours and proceeding to shape? He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. And if it’s whole wheat bread flour, is that the same thing as the bread flour called for in the recipe? The bread still tastes delicious in the end, but I’m just frustrated. See our post about How to Make Sourdough Starter—Out of Thin Air! I followed the directions exactly. Dough sticks too much to plastic. This sourdough bread recipe is a high hydration bread. Hi! Even shared some starter and this website with friends at work. In your instructions where you describe how to prepare your starter for baking, you advise to take only 1 tablespoon, feed this with 50 gm water and 50 gems flour and discard the rest. 3 Add salt, mix with your hands, and proof for 30 minutes: Add the kosher salt evenly across the dough and mix the dough with your hands until the salt is incorporated. I watched an episode of The Chef show on netflix last night and he was making sourdough, it looked like he put a real deep cut in his dough. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. However, I think I’m going to give it a go and see what happens. I live in Canada and the bread flour is from a bulk store, so I don’t have a brand name. Can I substitute with a different flour! 1 Mix flour and water; rest for 1 hour at room temp (“autolyse”): In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water. After 17 minutes, reduce the oven temperature to 400°F. I’d start with 50/50 rye and AP and go up from there! I don’t use all your recipe ( I used 350g flour/260g water and 105g starter) but I follow your steps. Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. See the video above to watch how to fold the dough. Wow I’m so impressed with myself! You can do it together and split before the pre-shaping step if you like. Not necessary! Semolina sourdough Two things could be happening — it you changed brands of flour, you may want to decrease the water just a tiny bit because a higher hydration dough will spread out more. I’ve had my sourdough starter for about 15 years and have never achieved the level of satisfaction that I have with this recipe. Gently fold the dough in the same way as Step 4, being careful not to deflate built up air in the dough. am I doing something wrong? Combining einkorn with bread flour, this is one for fans of ancient grains. Is there a brand of Dutch Oven you recommend? Let us know if any tweaks help! Just wanted to say that your recipe is very easy to follow. It seems too wet and hard to shape. So glad it worked out for you! Thanks for all your help! I have had a starter for a while, and have been making sourdough bread for a while, but my recipe didn’t have as many steps as yours and I think your process improved the texture of the bread. I also use Robinhood unbleached all purpose flour in the recipe. Festive Factor - 4/10. Thank you for the step-by-step tutorial! Supermarket shelves are stocked full of Christmas sarnies. 95% whole wheat (5% rye) isn’t the lightest crumb, but it darn edible! 3/4 teaspoon salt. 1-pound loaf sourdough bread. I have tried this recipe a few times. The best way to do this is to grab the dough with your hand (or use a dough scraper), starting at the top of the bowl furthest from you, and pull it over onto itself towards the bottom of the bowl closest to you. However, my bread still looks kinda flat and was less stable (?) What is a proper depth for the cut in your opinion. Happy baking :). Personally, we use King Arthur brand organic flour for all three of the flours. Sourdough starters are a bit of luck and a bit of science. For best results, the proofing should be in a warm location, between 80° and 90° degrees. Be careful to not press the dough or deflate it. This post is one of three in our series on how to make sourdough at home: This sourdough bread recipe is the ultimate guide to making your own sourdough bread! However, it was not very sour despite the fact that the starter looked nice and bubbly. Keep on rolling with the recipe! I had that problem with my first loaf, so just tossed it and decreased the h2o a tiny bit (339g) in the next one. One more question. Try not to deflate the dough. My dough was too wet. I really enjoyed your video overall though! I'm probably going to give up on this one, toss that recipe and use another method. Any recommendations? The 50% whole wheat loaf didn’t rise quite as high as your original recipe, but I am still very happy with the results. The internal temp measured 210F when I took it out of the oven. That should mean it will be time to bake at 11 AM tomorrow. I put the whole lot in. My question is my dough was very sticky the last pull. The finished loaf would then be flattened. We’ll have to try it. If you’ve read up on sourdough bread, you may have heard of the terms “baker’s percentage” or “hydration level”. What’s the best way to get a 80 degree temperature for proofing ? In spite of several “operator errors” my first loaf with your recipe turned out FANTASTIC. I wish the crumb was a bit airier. Could both the starter and the lack of Bread Flour be my problem? And also, I do not have a Dutch oven for baking, is it fine to just bake it on a hot baking pan? Should I have added more flour? The shine comes from the protein in the bread flour; you could try adjusting the ratio a bit! Transfer to parchment paper and it started spreading out flat. We’ve linked to the exact tools that we use, but you can use whatever suits you! Thanks again! Thank you! You just need to bake until it’s 205F in the middle (if you have a thermometer) or until it feels light and hollow. Not just in grams? Cover the bowl with plastic wrap or place the bowl in a large Ziploc bag and place leave room temperature. After this rise, scoop the dough out onto a lightly floured surface. Any way, I have done it successfully several times since. What to do if I can’t get your minimum of 250C? I haven’t cut into it yet, but it looks really nice. Hi Alex! Day 2: ~ 11am-4pm build the dough Well, I made one loaf it came out good. I made a couple of mistakes during the process, so I was absolutely amazed when I cut into it and saw all of the lovely air bubbles! I followed your expert, very detailed guidance and the results are outstanding! If i’m doing anything wrong please tell me! If I do not have whole wheat flour on hand, can I just increase amount of bread flour or all-purpose flour? Should the dough reach room temp? Looking to make bread that's crusty on the outside, fluffy on the inside, and gluten-free?Look no further. Related: How to Make Your Own Sourdough Starter | How to Feed Your Sourdough Starter. In 2013, my culinary resolution was to bake more bread. Thank you so much! 25 minutes covered, then 18 minutes uncovered. Bread feels a bit moist but seems cooked, not sure if it just needed a bit longer. I wanted to use my new banneton basket to proof - would this be during stage 6 or 7? Once risen, carefully transfer the dough to a Dutch oven or other heavy lidded pot, flipping it so the seam side is up. Second rise about 2. Like a mousse stress toy Hi Alex, thanks for your help. You can just double the starter quantities and maintain one :). 2 to 3 hours. Hi! Return the covered dough to a warm area and set timer for 1 hour 30 minutes. Both came out great, but… the bottom of the loaf is pretty burned. I'm having the same issue...too sticky and bakes flat. Hi! Thank you. : I let the rotating dough hook knead the bread for several minutes. Sorry to confuse you! Thnx for your help! You will still get a semi-open crumb and a very likeable sourdough, but if your heart desires a taller loaf, try using 50% wheat flour with 50% rye flour or 50% spelt flour to give a little ‘boost’ to your sourdough. For the first time have a wonderful looking (and tasting) loaf of sourdough bread after many loafs with the density of bricks and the appearance of large cow tongues. I put it in the fridge at 1:00 pm and won’t take it out until around 7 am tomorrow. Loving your recipe and the video – best results yet. After a year of trying I was pointed to your website and made a lovely loaf. I make rice flour in the vitamix….perfect. Will this be ok to use for the bread flour in your recipe? What’s the optimal warm sourdough bread proofing temperature? Just you the starter in the bread when it’s a peak activity! You can play around with a longer ferment but you need to make sure your fridge is at its coldest setting or the dough will over proof. I ended up adding possibly too much flour towards then end so I could at least shape it somewhat. Thanks again! You’ll need to use the weights provided. I just made my second loaf. You can use a clean dish towel; or, made a special bread bag for storage out of a large napkin. Regarding the wet dough, you may just need to adjust water slightly depending on your brand of flour and environment. My guess is it would be very sticky and hard to work with. A key question I had (not covered in the video) was whether we let the dough warm after coming out of the fridge – I didn’t know so let it warm up, but that first loaf came out with the best oven spring I have had yet. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. Love your recipe and video! Sourdough Pumpernickel Bread is my favorite bread for making a tuna sandwich. Turns out sourdough is a much trickier beast than one would think given that temp, time, flour, hydration, strength of starter, handling and more all have major impacts on success or failure. Also had to cut the salt in half due to my wife’s sodium restrictions, but it still comes out perfect every time. Questions: If I just fed my starter, how long do I have to wait to use it? Or, you can pour a few cups of boiling water into the oven beneath your bowl to raise the temperature. 11 Place on parchment, score, and bake for 17 minutes in Dutch oven: 12 Place the bread on the oven rack, reduce to 400°F and bake for 23 minutes: After 17 minutes, reduce the oven temperature to 400°F. So… my oven was at 30deg (86F) and I was using a mixing bowl with an air tight lid. It will end up flat and very sticky :/. Also, see our FAQ if you are having any problems. The recipes have been well tested and will work for you and your family every time! Love, love, love it! starter already blooming ;-). OR does the dough go DIRECTLY from the refrigerator to the preheated Dutch oven? Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. God bless! We’ve been making our friends on Zoom jealous! Your instructions and video were very helpful and my loaf came out okay and tastes great. It stuck to everything. If we were doing this on a different schedule and didn’t want to refrigerate overnight, about how long do you think it needs to proof at room temp. My bread sometimes comes out with large bulges around the bottom. The ingredients list is simple: flour, water, salt, carrots, spices and sultanas. Salt and freshly ground pepper Ah, I see your April 16 message to reduce sugar by 20 grams. So I tried it, turned out great! Can you tell me (approximately) YOUR time table? I decided to try your recipe and then slowly increase the amount of whole wheat flour to see what happens, and it has been working great! Otherwise, you can freeze until using it! I have had success multiple times since watching your video and using the checklist. How do you know when to add flour and not? i used 300g of h2o, and still sticky!!! Thankyou for sharing all the details. Also why is rice flour and not all-purpose flour needed for dusting the banneton ? You can rise the dough seam side down on the parchment and lower the bread on the parchment paper into the Dutch oven. Hi! Enjoy that bread! The conclusion of this sourdough sandwich bread recipe. If you starter is pretty new it might just take a little longer to get it to full strength. Maurizio has great recipes and has a recipe for einkorn sourdough here: https://www.theperfectloaf.com/einkorn-sourdough-bread/. If you have a stick thermometer, check for an internal temp of 205F. If you have a stick thermometer, you can test it for 205F-209F interior temperature. So I’ve made two loaves following your recipe so far. Thanks! Question about flour. I find if I cut mine too soon it will be a bit gummy. Thanks! ... between an heirloom tomato and the supermarket kind. Thank you so much for this post! Thank you so much! Cover with a towel overnight in the fridge (not plastic). However the last three times I have made it, it’s quite flat compared to the other times. Do you think it would be good to refrigerate an additional night which would amount to about 36 hrs instead of 12? We use an enameled Lodge dutch oven. Are you doing the rises in a heat-controlled area? Makes super Good toast. Maybe I should stretch the times a bit along the way? I use my satellite receiver box and place a try on top with the dough, Also, is it suppose to grow at all while it’s proofing overnight in the fridge? Remove the bowl from over the dough; the dough should be formed into a gently rounded shape. Without bread flour you’d have a very hard time shaping the loaf! A riff on Jim Lahey's popular no-knead method, this bread uses a sourdough starter instead of commercial yeast. First rise I let set for almost 24 hours. Do not go so far that you tear the dough. The second bake would probably be reduced by 5 minutes or so. The dough was not as sticky and easier to manipulate. The starter should be ok if it was nice and bubbly. How would you recommend achieving a more sour sourdough taste? No! Then wanted to try sourdough and came across your site. Worked great and my bread came out perfect. Also, the dough seemed wetter than usually during and at the end of the proofing on day 2. But after 12 hours, it is very thin. Any idea what could have happened? Hopefully that gets you a bit more dough strength! When it’s not in use, you can store the banneton at room temperature. I’m so glad the recipe is working for you! Gently flip the dough into the banneton and pinch off the bottom seam. My issue is the dough does not increase in size at all. I am trying to figure out what happened. I have the same issue as Kathy. Maybe try using just a few more grams of flour than water in your next batch. For dusting the banneton, the rice flour almost acts like a “non-stick” surface. This was the best tutorial/recipe I’ve ever followed. I just made this recipe and it had an amazing flavor and inside texture. Today is day two for me. Thank you! See the video above to watch how to mix the dough. Have fun! Look - 6/10. Can you email a picture of the cut bread? Looking forward to trying this recipe next weekend! Helps to set and come out of banneton easier. Sourdough Sandwich Bread with Wholegrains. That sounds like the dough was pretty under-proofed. :). I must’ve watched 20-30 different videos on making this bread and decided yours was the best one and I’m so happy! Let us know any questions in the comments. I’m in process of waiting the 45 minutes for the fold before letting it rise 1.5 hours. Thank you! Return the covered dough to the proofing area and set timer for 30 minutes. After cooling, the bread is ready to eat. Nan, you can use a spray bottle filled with water to spritz your bread every so often while it's baking. ), Hi! It would be way too sticky to knead. Question, Covid-19, I would like to make some loaves for the neighbors and friends. Thank you ! We don’t do extra to reduce waste. Any advice about resolving that? Can i just use a regular two handled pan and flip it over while baking in the oven ? I haven’t made this yet but I LOVE your blog and the checklist is ADORABLE “the checklist adds satisfaction”- hahahahaha! I’ll be using this no-fail recipe again and again. Rub just enough flour onto the top of the dough so that it isn’t tacky. You are the soul reason I let go of my fears and intimidation of baking sourdough. I’m using your bread recipe though, and next time your starter. Yes, I’d try a little longer time on the lower temp. Hi! Hi Alex, I could only find Red Mill gluten free bread flour at the store. I have bag of King Arthur gluten free flour and was going to give it a go but I worry it won’t be strong enough. I generally don’t have issue as long as the blad is super sharp. I have some alternatives like cassava and a small amount of gluten free AP flour and regular bread flour. Each time I make it I have an easier time. You’ll probably need to adjust the second baking time at a lower temperature (maybe 5 minutes or so) since it’s smaller. Do I need to fold more or less? Happy baking! Definitely going to try this recipe. Whatever the case, while the bread is proofing, be careful not to accidentally turn on the oven for any other reason! Also used 100 % bread flour any questions but this last night – followed all the way, they ll! 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And slightly flat serving with soup hopeful I ’ d guess 16 minutes the... Lining the Dutch oven, carefully take out the height and density of a large Ziploc and.