Sourdough Baking Chapter 4 After the Bulk Rise and Into the Fridge

*Note* This is not the instructions of a professional baker. This series of videos is designed to supplement the starter and notes I sent by mail to my in-laws. The views and instructions in this video are the results of about 300 loaves, lots of research, and experimentation. Following this advice will land you with a delicious, homemade loaf of sourdough with a crispy crust, nice soft inside and a lot of flavor. Part of the fun of at home baking is learning what techniques and methods you like best so that you can create your own method and recipe!

In this chapter we talk about how to transfer your dough to the banneton following bulk rise and prep it for its time in the fridge before baking.