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Advanced Sourdough Bread Guide: Perfect Loaf Tips + Focaccia from Over-Proofed Dough

Hi everyone, Andrada here from Abbey Lane Haven! 🌾 Today, I'm excited to share my Advanced Sourdough Bread Guide with you. This video covers every step in detail to help you achieve the perfect sourdough loaf at home. Whether you're a seasoned baker or just starting out, I’ve packed this video with tons of tips and techniques to ensure your sourdough turns out beautifully every time! In this video, I'll walk you through: The complete sourdough recipe with precise measurements and ingredient tips. How to properly mix, knead, and perform stretch and fold techniques. Bulk fermentation tips to avoid over-proofing and achieve the perfect rise. How to use over-proofed dough to make delicious focaccia bread – no dough goes to waste! An experiment baking over-proofed dough with a mix of seeds and cornmeal to create a unique bread texture and flavour. Sourdough Bread Recipe (Makes 2 Loaves): Flour: 1000 grams (high protein, minimum 13%) Water: 640-800 milliliters Sourdough Starter: 100-150 grams Salt: 10-20 grams Instructions: Combine water with the sourdough starter (adjust temperature based on starter's condition). Mix in flour until fully incorporated. Add salt last and knead/mix until well-combined. Cover and let rest for 1 hour. Perform 3 rounds of stretch and fold every 30 minutes. Bulk Fermentation: Let dough rise at room temperature for 3-4 hours or until 70% volume increase. Avoid doubling to prevent over-proofing (if it does over-proof, use it for focaccia or pizza). Shape your loaves and place them in banneton baskets (or bowls lined with towels). Cold Retard: Refrigerate for 12-72 hours. Longer fermentation results in a more sour taste and beneficial bacteria development. Preheat oven to 250°C with a Dutch oven inside for 1 hour. Flip dough onto parchment, score, and place in the preheated Dutch oven. Bake at 220°C for 45 minutes, then uncover and bake for 1-3 more minutes until desired colour is reached. Cool completely before slicing and enjoy! Open Bake Tip: If baking without a lid, bake at 180°C after preheating to 250°C to avoid burning the crust while ensuring the bread is fully baked inside. Whether you're here for the sourdough tips or curious about how to make the most of over-proofed dough, this video has something for everyone. Let's dive into the world of sourdough together and make some delicious bread! 👉 Don’t forget to like, share, and subscribe to Abbey Lane Haven for more inspiring recipes and tips! And let me know in the comments how your sourdough journey is going – I'd love to hear from you! Happy baking! 🥖 Stay Connected: • Subscribe**:    / @abbeylanehaven   • Follow Us on Instagram**:   / andradaanescu   • Join Our Facebook Community**:   / andrada.feiereisz27   #Sourdough, #SourdoughBread, #AdvancedBaking, #HomemadeBread, #ArtisanBread, #OverproofedDough, #HealthyBaking