The Secret to a Crunchy Sourdough Crust: Cold Dough + a Screaming-Hot Cast Iron
Crusty on the outside, pillowy and open on the inside — this is the sourdough boule that will change the way you think about homemade bread. Whether you're brand new to sourdough or looking to finally nail that bakery-quality loaf at home, this classic cast iron method makes it completely achievable. All it takes is a little patience, a handful of ingredients, and this video. *In this video, you'll learn:* ✓ How to build and time your starter for the perfect rise ✓ The stretch and fold technique that develops a strong, beautiful gluten structure ✓ Why cold proofing overnight is your secret weapon for flavor and scoring ✓ How to score your boule with confidence for a dramatic ear every time ✓ The cast iron baking method that mimics a professional bread oven at home --- *📋 INGREDIENTS* 50g sourdough starter 50g bread flour 50g water (room temperature) 500g bread flour 350g water (room temperature) 120g active sourdough starter 10g fine sea salt --- *👨🍳 METHOD* 1. Feed Your Starter 2. Stretch & Folds 3. Cold Overnight Proof (In Banneton) 4. Preheat Your Cast Iron Dutch Oven 5. Score Your Boule 6. Bake Your Boule 7. Cool Your Loaf --- *🔗 LINKS* Full recipe: https://proofpointbaking.com/recipes/... Free weekly baking tips newsletter: https://proofpointbaking.com/subscrib... Website: https://proofpointbaking.com --- If you bake this loaf, I want to hear about it! Drop your results in the comments below — the good, the messy, and the delicious. Don't forget to hit *like* if this helped you, and *subscribe* so you never miss a new bake. You've got this. 🍞 --- #sourdough #sourdoughbread #artisanbread #homemadebread #breadbaking #sourdoughstarter #dutchovenbread #castironbaking #breadrecipe #beginnersourdough #coldproof #breadlovers #bakingfromscratch #proofpointbaking #realbread
![I ruined 8 sourdough loaves [so you don’t have to]](https://i.ytimg.com/vi/t08iKiS4T1E/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLBW-mYuZN4renZV1Ikl_8LDg4_tEw)
I ruined 8 sourdough loaves [so you don’t have to]
The Secret to a Perfect Sourdough Batard Every Time
75% Hydration Sourdough Bread Explained | The Science Behind Artisan Bread
The BEST Bread for Beginners... The Old Amish Way in 5 Minutes
"The Bertinet Method: Slap & fold kneading technique" with Richard Bertinet
Your Starter Doubles… But It’s Still Weak — Here’s How to Fix It
How I'd Make Sourdough If I Could Start Over (For Beginners)
Why Your Bread Is Dense (And How to fix It)
My Strongest Starter Ever – Made from Grape Must! Naturally, Ideal for All Breads and Sweets
The Sourdough Batard With Explosive Oven Spring Every Time
How to Fix Flat Sourdough!
TWO reasons your sourdough doesn't SPRING like this 👆
18 Sourdough Basics YOU Should Know
Forget Sourdough. This Amish Bread Has 3x More Good Bacteria - And Never Goes Bad
Secret Ingredient for the BEST Sourdough Bread
Starter Power: What Happens When You Use More or Less in Sourdough?
Stop Guessing Bulk Fermentation (Most PeopleGet This Wrong)
To autolyse, or not to autolyse, that is the question
Bake Perfect Sourdough Like a Scientist: The Method That Actually Works
