# Components:
→ Sourdough Starter
01 - 3.5 oz active sourdough starter, fed and bubbly
→ Dough
02 - 12.3 oz bread flour
03 - 1.8 oz whole wheat flour
04 - 9.9 fl oz water, room temperature
05 - 0.3 oz fine sea salt
→ Decoration
06 - Rice flour for dusting
07 - Edible dried flowers or seeds for garnish (optional)
# Directions:
01 - Combine sourdough starter, bread flour, whole wheat flour, and room temperature water in a large bowl until incorporated. Cover and rest for 30 to 45 minutes for autolyse.
02 - Add fine sea salt to the rested dough. Mix and knead until salt is fully incorporated throughout the dough.
03 - Complete 3 to 4 sets of stretch-and-fold movements spaced 30 minutes apart. Cover dough with a damp towel between each set to retain moisture.
04 - After the final fold, shape dough into a tight ball. Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, approximately 4 to 6 hours.
05 - Turn dough onto lightly floured surface and divide in half. Shape each piece into a heart by flattening slightly, pinching the base to form a point, and creating an indent at the top center.
06 - Place each heart-shaped dough into a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate for 8 to 12 hours for cold fermentation.
07 - Preheat oven to 465°F with a Dutch oven or baking stone positioned inside for 45 minutes before baking.
08 - Remove dough from refrigerator and invert onto parchment paper. Dust generously with rice flour and score artistic heart patterns using a sharp lame or razor blade.
09 - Transfer scored dough to preheated Dutch oven or place on hot baking stone. Bake covered for 20 minutes, then uncover and bake for an additional 15 minutes until golden and crisp.
10 - Transfer loaves to a wire rack and cool completely. Decorate with optional edible flowers or seeds once cooled.
