Butter Garlic Sourdough Bread

[Blah blah blah, insert story here]

I'm still experimenting with timing and hydration amounts but this is basically what I did.



Listed using baker's percentages (weights listed in grams)

Ready set go


8 am (ie when you wake up)

30 min later

30 min later

30 min later

30 min later

12-2 pm (ie after bulk rise)

30 min later

(One hour before baking)

(Baking time!)

20 min later (Browning the crust)


Remove from the oven and place on a cooling rack.
Allow it to cool to room temp before cutting into it.