# 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 Make:
01 - In a large bowl, combine sourdough starter, bread flour, whole wheat flour, and room temperature water until fully incorporated. Cover with a damp towel and allow to rest for 30 to 45 minutes.
02 - Add fine sea salt to the dough and mix thoroughly until well incorporated using folding and kneading techniques.
03 - Perform 3 to 4 sets of stretch-and-fold motions spaced 30 minutes apart. Cover the dough with a damp towel between each set to maintain moisture.
04 - Shape the dough into a tight ball and place in a lightly oiled bowl. Cover and let rise at room temperature until doubled in volume, approximately 4 to 6 hours.
05 - Transfer dough to a lightly floured surface and divide in half. Shape each piece into a heart form by flattening slightly, pinching the base to create a point, and indenting the center top.
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 extended fermentation.
07 - Place Dutch oven or baking stone in oven and preheat to 465°F (240°C) for at least 30 minutes.
08 - Remove dough from refrigerator, invert onto parchment paper, dust generously with rice flour, and score artistic heart patterns using a sharp lame or razor blade.
09 - Carefully transfer to hot Dutch oven or baking stone. Bake covered for 20 minutes, then remove cover and bake for additional 15 minutes until golden and crispy.
10 - Transfer to wire rack and cool completely. Decorate with optional edible flowers or seeds if desired.
