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Lori Jean | Sourdough

@lorijeansourdough • 39,200 subscribers

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My new favorite scoring design on an oval sourdough loaf??! @claire twin mom sourdough I think we did it! #sourdough #sourdoughbaking #sourdoughbread #sourdoughtok #sourdoughscoring

My new favorite scoring design on an oval sourdough loaf??! @claire twin mom sourdough I think we did it! #sourdough #sourdoughbaking #sourdoughbread #sourdoughtok #sourdoughscoring

Lori Jean | Sourdough

185,000 views • 10 days ago

My go-to sourdough scoring design on an oval loaf. #beginnersourdough #sourdoughbread #sourdoughscoring #bread #sourdough

My go-to sourdough scoring design on an oval loaf. #beginnersourdough #sourdoughbread #sourdoughscoring #bread #sourdough

Lori Jean | Sourdough

353,900 views • 2 months ago

Beginner sourdough scoring tutorial. Score this loaf with me from start to finish. #sourdough #beginnersourdough #sourdoughbaker #sourdoughbread #sourdoughtok

Beginner sourdough scoring tutorial. Score this loaf with me from start to finish. #sourdough #beginnersourdough #sourdoughbaker #sourdoughbread #sourdoughtok

Lori Jean | Sourdough

209,200 views • 4 months ago

Replying to @Carly C My Favorite Sourdough Recipe (low hydration) 125g active starter 320g filtered water 10g salt 525g bread flour Mix all ingredients until shaggy, cover and let sit for one hour. Stretch and fold x 4 every 30 minutes. Let it bulk ferment on the counter 3-5 hours. Preshape, cover with damp towel and rest 30 minutes. Final shape, place in banneton and stitch. Cover and refrigerate overnight. Preheat dutch oven to 475°F for 1 hour. Lower heat to 450°. Bake covered for 30 minutes. Then take lid off and bake another 25 minutes. Allow to cool for at least 1-2 hours before slicing. #sourdoughbread #sourdoughbeginner #sourdoughstarter #sourdough #sourdoughclub

Replying to @Carly C My Favorite Sourdough Recipe (low hydration) 125g active starter 320g filtered water 10g salt 525g bread flour Mix all ingredients until shaggy, cover and let sit for one hour. Stretch and fold x 4 every 30 minutes. Let it bulk ferment on the counter 3-5 hours. Preshape, cover with damp towel and rest 30 minutes. Final shape, place in banneton and stitch. Cover and refrigerate overnight. Preheat dutch oven to 475°F for 1 hour. Lower heat to 450°. Bake covered for 30 minutes. Then take lid off and bake another 25 minutes. Allow to cool for at least 1-2 hours before slicing. #sourdoughbread #sourdoughbeginner #sourdoughstarter #sourdough #sourdoughclub

Lori Jean | Sourdough

196,900 views • 1 year ago

Recipe 👇 (makes 2 loaves) 250g active starter 640g warm filtered water 1050g bread flour 20g salt #sourdough #sourdoughbeginner #sourdoughstarter #sourdoughbread #sourdoughtok

Recipe 👇 (makes 2 loaves) 250g active starter 640g warm filtered water 1050g bread flour 20g salt #sourdough #sourdoughbeginner #sourdoughstarter #sourdoughbread #sourdoughtok

Lori Jean | Sourdough

99,800 views • 8 months ago

Early morning sourdough baking session before it gets too hot. Two loaves of jalapeño cheddar and a new creation - pepperoni mozzarella. 🤤 #sourdough #beginnersourdough #sourdoughbaker #sourdoughtok #sourdoughbread

Early morning sourdough baking session before it gets too hot. Two loaves of jalapeño cheddar and a new creation - pepperoni mozzarella. 🤤 #sourdough #beginnersourdough #sourdoughbaker #sourdoughtok #sourdoughbread

Lori Jean | Sourdough

53,600 views • 5 months ago

My elite sourdough bread recipe! Low hydration = easy to work with and great for intricate scoring. (1 loaf) 125g active starter 320g filtered water 525g bread flour 11g salt Mix until combined, cover and let sit for one hour. Perform 4 sets of stretch & folds spaced 30 minutes apart. Let it bulk ferment on the counter 3-5 hours. Preshape, cover with a bowl and rest 30 minutes. Final shape, place in banneton and stitch. Cover and refrigerate overnight. Preheat dutch oven to 450F for 1 hour. Bake covered for 30 minutes. Then take lid off and bake another 20 minutes. Allow to cool for at least 1-2 hours before slicing. #sourdough #beginnersourdough #sourdoughbread #bread #sourdoughtok

My elite sourdough bread recipe! Low hydration = easy to work with and great for intricate scoring. (1 loaf) 125g active starter 320g filtered water 525g bread flour 11g salt Mix until combined, cover and let sit for one hour. Perform 4 sets of stretch & folds spaced 30 minutes apart. Let it bulk ferment on the counter 3-5 hours. Preshape, cover with a bowl and rest 30 minutes. Final shape, place in banneton and stitch. Cover and refrigerate overnight. Preheat dutch oven to 450F for 1 hour. Bake covered for 30 minutes. Then take lid off and bake another 20 minutes. Allow to cool for at least 1-2 hours before slicing. #sourdough #beginnersourdough #sourdoughbread #bread #sourdoughtok

Lori Jean | Sourdough

11,000 views • 2 months ago

Sourdough Banana Bread. Recipe from Mel at Mel’s Kitchen Cafe. #sourdough #sourdoughbread #beginnersourdough #sourdoughbaker #sourdoughtok

Sourdough Banana Bread. Recipe from Mel at Mel’s Kitchen Cafe. #sourdough #sourdoughbread #beginnersourdough #sourdoughbaker #sourdoughtok

Lori Jean | Sourdough

16,300 views • 6 months ago

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