Sourdough Bread Basics
Working with sourdough is less about a rigid formula and more about reading the dough’s behavior. Once you understand how to manage the fermentation process, the oven does the heaviest work for you.
Read the bubbles, not the clock.
Your kitchen temperature dictates the speed of your bread. If your house is cold, the dough will take longer to rise; if it is warm, it will be faster.
- Digital kitchen scale
- Large mixing bowl
- Dutch oven with lid
- Bench scraper
- Proofing basket or floured cotton towel in a bowl
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Strength-Building Fold
Instead of kneading, you perform 'stretch and folds.' Grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center, rotating the bowl until you have worked all four sides.
The method.
Mix the base
Whisk your active starter into the water until milky. Add the flour and salt, stirring until a shaggy, dry mass forms.
Develop structure
Over the first two hours, perform three sets of stretches and folds, spaced 30 minutes apart. The dough will transition from a sticky, loose clump to a smooth, cohesive ball.
Bulk rise
Cover the bowl with a damp towel and leave it on the counter until it increases in volume by about 50 percent and shows a few bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight round, then flip it over and drag it toward you to create surface tension on the 'skin' of the loaf.
Cold proof
Place the dough seam-side up in your floured basket. Cover and refrigerate for 12 to 18 hours. This slows the yeast and deepens the flavor.
Bake
Preheat your Dutch oven to 450°F (230°C). Score the top of the cold dough with a sharp blade, place it in the pot, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower or flax seeds during the first fold to incorporate texture.
Whole Wheat Sourdough
Replace 100g of bread flour with whole wheat flour for a heartier, earthier crumb.
When it doesn't go to plan.
Always use a scale; volume measurements are too inconsistent for sourdough.
If the dough sticks to your hands, wet them with water before touching it.
Wait at least two hours after baking before slicing to ensure the interior sets fully.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size within 4 to 6 hours of feeding and look frothy with visible bubbles.
Why is my dough flat?
Usually, this means the fermentation was too short (under-proofed) or the starter was not active enough.