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  1. So I let the dough sit for several hours as instructed after the initial stretch and folds and it’s VERY flat. Did i over do it? I’m going to move on to the next steps and Try to shape for the fridge fermenting but how MANY hours is optimal for that first bulk ferment?

    1. With sourdough, I really cannot give an exact number of hours since there are so many other variables that affect the dough. If your house is around 70 degrees with low humidity, I would do the bulk ferment for about 6 hours – if your house is hotter then you’d do less time, if cooler, do more time. If its flat you may have overfermented, but keep following along, shape the dough, refrigerate, then bake the next day – it’ll still be edible even if it isn’t perfect. 🙂

    1. Hi Haylie,

      You bet! You can let it rest for several days until you’re ready to bake. I often make double batches of this and use them throughout the week. The loaves that have been in there for a while are a little more sour than the earlier ones but still delish!

  2. Are you supposed to refrigerate over night before baking? It doesn’t say in the instructions how long to refrigerate for.

      1. Thank you! It’s in the blog post but not the actual recipe… just FYI.

        Have the breads in the oven 🙂 will report back soon!

  3. 5 stars
    I have never made home made bread. This looks so yummy. There is nothing like warm bread served right out the oven. With fall approaching, this would be great in soups and chili. Will be making this weekend. Thanks so much for sharing.

  4. 5 stars
    This bread looks delicious! I haven’t tried making sourdough yet, but after reading this post, I got inspired to try it. Thank you for sharing!

    1. Ada you have to try it! It’s wonderful, and the process of making it is so therapeutic! Hands in dough, making something healthy for your family. nothing like it!

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