Sourdough Star Bread

🥣 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)

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🍞 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)

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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)

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3️⃣ Bulk Fermentation

• Cover and let ferment at room temperature for 6–8 hours
• Dough should rise about 60–70% and feel airy

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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

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5️⃣ Cold Proof

• Refrigerate for 10–14 hours (overnight)

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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

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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.

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❄️ Finishing Touch

• Lightly dust with flour after baking for a snowy, festive look