Ingredients
Active Sourdough Starter: 50g (10%) – Must be bubbly and at its peak.
Room Temp Water: 350g (70%)
Bread Flour: 500g (100%) – High protein (12%+) is best.
Fine Sea Salt: 10g (2%)
Preparation
Sourdough Bread: A Step-by-Step Guide for Weekend Bakers
Ingredients
Active Sourdough Starter: 50g (10%) – Must be bubbly and at its peak.
Room Temp Water: 350g (70%)
Bread Flour: 500g (100%) – High protein (12%+) is best.
Fine Sea Salt: 10g (2%)
Instructions
1. The Premix ("Fermentolyse")
Whisk 50g starter into 350g water until milky. Add 500g flour and 10g salt. Mix until you have a shaggy mass with no dry flour.
Note: Adding salt now is more efficient for small batches than a separate autolyse.
2. Rest & Strengthen (2 Hours)
Cover and rest for 30 minutes. Over the next two hours, perform 4 sets of Stretch & Folds every 30 minutes.
Pro Tip: Use "Coil Folds" for the last two sets to build maximum tension. The dough should finish smooth and hold a round shape.
3. Bulk Fermentation (The Overnight Rise)
Cover tightly and leave at room temperature for 8–12 hours.
The Fix: Don’t just watch the clock. Look for bubbly edges, a domed top, and a 75% increase in size. If it’s flat or smells like vinegar, it has over-proofed.
4. Shaping for Tension
Tip dough onto a lightly floured surface. Fold the top to the center, sides inward, and roll like a cigar. Use your pinkies to pull the dough toward you on the counter to create surface tension. Place into a floured banneton or towel-lined bowl.
5. Cold Proof (The Flavor Builder)
Refrigerate for 8–24 hours. This makes the dough significantly easier to score and develops the classic sourdough "tang."
6. The Bake (Mastering the Steam)
Preheat a Dutch oven at 450°F for 1 hour. Flip cold dough onto parchment and score deeply (½ inch) at a 45-degree angle. Drop into the pot, add one ice cube under the parchment for steam, and lid up.
Lid ON: 20–25 minutes at 450°F.
Lid OFF: 15–20 minutes at 425°F.
Goal: Internal temp should hit 205°F–210°F.
7. The 2-Hour Rule
Cool on a wire rack for at least two hours. Cutting early releases trapped steam and ruins the texture.
The Weekend Baker Schedule
Time | Action | Pro Tip |
Fri 9:00 AM | Feed Starter | Use a 1:1:1 ratio so it peaks by evening. |
Fri 7:00 PM | Mix Dough | Combine all ingredients into a shaggy ball. |
Fri 7:30 PM | Stretch & Folds | Perform 4 sets every 30 mins while relaxing. |
Fri 9:30 PM | Bulk Rise | Cover and let sit on the counter overnight. |
Sat 7:00 AM | Shape Dough | Create tension and place in proofing basket. |
Sat 7:30 AM | Cold Proof | Into the fridge! This stabilizes the dough. |
Sat 9:00 AM+ | Preheat & Bake | Heat for 1 hour, score, and bake. |
2 Hours Later | Slice & Eat | Wait for it to cool or the inside will be gummy! |
Success Checklist
The Float Test: Drop a teaspoon of starter in water; if it floats, it’s ready.
Proofing Temp: If your house is cold, use the oven with only the light on as a proofing box.
No Dutch Oven? Use a heavy baking sheet and a pan of hot water on the rack below for steam.
Beginner to Lower-Intermediate.
While sourdough is naturally more complex than yeasted bread due to the 24-hour commitment and starter management, this specific formula is designed for accessibility:
70% Hydration (Beginner): This is considered the "sweet spot" for new bakers. The dough is firm and manageable rather than sticky, making it much easier to shape without advanced handling skills.
Technique (Lower-Intermediate): The use of Coil Folds in Step 2 elevates it slightly above a "no-knead" beginner loaf. While Stretch and Folds are more intuitive for first-timers, coil folds are a gentle, intermediate skill that helps build better structure.
Ingredients (Beginner): Using 100% white bread flour is more forgiving than working with whole grains or rye, which absorb water differently and ferment faster.
Process (Intermediate Awareness): The recipe requires you to judge fermentation by visual cues (75% rise, domed top) rather than just a timer, which is a critical skill for moving past the basic "novice" stage.