Recipe development note: This is an editable starter draft. Test it in your kitchen, record exact timing and yields, and update the method before publishing as a final tested recipe.
Ingredients
- 500 g bread flour
- 250 g water
- 100 g active sourdough starter
- 25 g honey or sugar
- 10 g salt
- Optional: sesame, poppy, or everything seasoning
Method
- Mix all ingredients until a firm dough forms. Knead until smooth and elastic.
- Cover and ferment until puffy and expanded; timing depends on dough temperature and starter strength.
- Divide into 8 equal pieces, shape into rings, and rest until slightly puffy.
- Boil briefly in water (optionally with a little honey or malt), turning once.
- Top as desired and bake at 425°F (220°C) until deeply golden. Cool before slicing.