sourdough bakers

Prep Time: 45 minutes active
Inactive/Resting Time: 12–18 hours (includes bulk fermentation and proofing)
Bake Time: 45 minutes
Total Time: Approx. 14–20 hours

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Intensity Levels

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Ingredients

For the Leaven (active sourdough starter)

• 35g active sourdough starter (100% hydration, bubbly)

• 35g bread flour

• 35g lukewarm water (filtered, 80–85°F / 27–29°C)

For the Dough

• 375g warm water (90°F / 32°C)

• 500g bread flour (12–13% protein)

• 10g fine sea salt

• 50g ripe leaven (from above)

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Equipment Needed

• Digital kitchen scale (grams)

• Large mixing bowl

• Dough scraper

• Kitchen towel or plastic wrap

• Banneton (proofing basket) or medium bowl lined with a floured towel

• Dutch oven (5–7 quart)

• Parchment paper

• Lame or sharp knife for scoring

• Cooling rack

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Step-by-Step Instructions

Day 1 – Evening (10 minutes active)

1. Feed your starter to create the leaven.
Mix 35g starter + 35g bread flour + 35g water. Cover loosely and leave at room temperature (70–75°F / 21–24°C) for 4–6 hours. It should double, look bubbly, and pass the “float test” (a spoonful floats in water).

Day 1 – Late Evening (15 minutes active)

2. Autolyse (water + flour).
In a large bowl, combine 375g warm water and 500g bread flour. Mix with a dough scraper until no dry flour remains. Cover and let rest for 45 minutes. (This builds gluten without kneading.)

3. Add leaven and salt.
Sprinkle 50g ripe leaven over the dough, then 10g salt. Wet your hand and pinch/fold the dough to incorporate fully. Rest 15 minutes.

4. Begin stretch and folds (gluten development).
Keep dough in the bowl. With wet hands, lift one side of the dough and fold it over the center. Rotate the bowl 90°, repeat. Do 4 folds total. Cover and rest 30 minutes. Repeat this stretch-and-fold cycle 3 more times (every 30 minutes). After the fourth set, the dough should feel smooth and elastic.

5. Bulk fermentation (first rise).
Cover the bowl and let dough rise at room temperature for 4–6 hours. It should increase by 50–75% in volume, show bubbles on top and sides, and feel puffy.

Day 2 – Early Morning (5 minutes active)

6. Shape the dough.
Lightly flour a work surface. Turn dough out (don’t punch it down). Gently shape into a round or oval by folding edges to center, then flipping seam-side down. Use a scraper to build surface tension by pulling the dough toward you in small circular motions.

7. Place in proofing basket.
Dust your banneton or bowl with rice flour (or all-purpose). Place dough seam-side up. Pinch any large seams closed.

8. Cold proof (second rise).
Cover with a towel or plastic bag. Refrigerate for 8–12 hours. This develops flavor and makes scoring easier.

Day 2 – Midday/Baking Time (20 minutes active, 45 minutes bake)

9. Preheat oven and Dutch oven.
Place Dutch oven and lid inside oven. Preheat to 475°F (245°C) for 30–40 minutes.

10. Turn out and score.
Cut a piece of parchment paper larger than your loaf. Place over the banneton, flip, and remove basket. Dust off excess flour. Using a lame or knife, score the top in one swift cut (a simple “X” or one long slash, about ½ inch deep).

11. Bake covered.
Lift parchment with dough into the hot Dutch oven. Cover with lid and bake for 20 minutes.

12. Bake uncovered.
Remove lid carefully (steam!). Reduce oven to 450°F (230°C) and bake another 20–25 minutes until deep golden brown and internal temperature reaches 208–210°F (98–99°C).

13. Cool completely.
Transfer loaf to a cooling rack. Do not cut for at least 2 hours – the interior finishes cooking and sets the crumb during this time.

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Troubleshooting & Baker’s Notes

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Nutrition Information (per slice, assuming 12 slices per loaf)