# What You Need:
→ 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 - 0.28 oz fine sea salt
→ Decoration
06 - Rice flour for dusting
07 - Edible dried flowers or seeds for garnish, optional
# How-To:
01 - In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, and room temperature water until fully incorporated. Cover and let rest for 30-45 minutes to develop gluten structure.
02 - Add fine sea salt to the dough and mix thoroughly, kneading until salt is fully integrated and dough becomes cohesive.
03 - Perform 3-4 sets of stretch-and-fold technique, spacing each set 30 minutes apart. Keep dough covered with a damp towel between sets to maintain moisture and develop strength.
04 - Shape dough into a tight ball and place in a lightly oiled bowl. Cover and allow to rise at room temperature until volume doubles, approximately 4-6 hours.
05 - Turn dough onto lightly floured surface and divide into two equal portions. Shape each piece into a heart by flattening slightly, pinching the base to create a point, and indenting the top center with your thumb.
06 - Place each heart-shaped dough into a floured proofing basket or bowl lined with a floured kitchen towel. Cover and refrigerate for 8-12 hours for cold fermentation.
07 - Preheat oven to 465°F (240°C) with a Dutch oven or baking stone positioned inside for at least 30 minutes.
08 - Remove dough from refrigerator and invert onto parchment paper. Dust generously with rice flour. Using a sharp lame or razor blade, score artistic heart patterns across the surface.
09 - Carefully transfer dough on parchment to the hot Dutch oven. Cover with lid and bake for 20 minutes to trap steam and develop crust.
10 - Remove Dutch oven lid and continue baking for 15 minutes until crust turns golden brown and crisp. Transfer to wire rack and cool completely before decorating.
