Mixing Your First Sourdough Loaf
A successful loaf begins at the mixing bowl. By hand-incorporating your ingredients, you learn the feel of the dough's development before the heat of the oven ever touches it.
Consistency starts with temperature
Use water that feels tepid to your wrist. If your kitchen is cold, find a warm spot for the dough to sit during the bulk fermentation stage.
- large mixing bowl
- digital kitchen scale
- plastic dough scraper
- kitchen towel
What goes in.
- 350gwarm water
- 100gactive, bubbly sourdough starter
- 500gbread flour
- 10gfine sea salt
Hand-incorporation
Use your fingers like a claw to scoop the dough from the bottom of the bowl and fold it over itself repeatedly. This builds strength early without needing heavy kneading.
The method.
Dissolve the starter
Pour the water into your bowl and add the starter. Swirl it with your fingers until the water looks milky and only small clumps of starter remain.
Add the dry elements
Add the flour and salt. Use the claw method to mix until no dry flour remains. The dough will look shaggy and uneven at this stage.
Rest and hydrate
Cover the bowl with a damp towel. Let it sit for 30 minutes. This rest period, or autolyse, allows the flour to fully hydrate and makes the dough significantly easier to handle.
Initial strengthening
Perform a set of folds by grabbing the edge of the dough, pulling it upward, and pressing it into the center. Rotate the bowl and repeat until you have gone around the circle.
Other turns to take.
Whole Wheat Blend
Replace 50g of the bread flour with whole wheat flour for a deeper color and more pronounced grain character.
When it doesn't go to plan.
Wet your hands slightly before touching the dough to prevent sticking.
If the dough feels like it is fighting you, cover it and let it rest for another 15 minutes before folding again.
Use a glass or clear plastic bowl so you can watch for air bubbles forming on the bottom and sides.
The ones that keep coming up.
How do I know if my starter is ready to mix?
It should have doubled in size and look like a dense, bubbly foam.
Can I use cold water?
Cold water will significantly slow down the fermentation, which is fine if you intend to leave the dough for 24 hours, but it makes the initial mixing slower.
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