Mixing Sourdough Bread
This is the moment where the transformation begins. A properly mixed dough sets the foundation for everything that happens in the oven, turning simple ingredients into a structure capable of holding air.
Consistency is built at the beginning.
Ensure your starter is at its peak activity—bubbly and light—before you begin. Use a scale for accuracy, as volume measurements are rarely consistent with flour density.
- Large glass or ceramic bowl
- Digital kitchen scale
- Bench scraper
- Stiff dough whisk or silicone spatula
What goes in.
- 1000gBread flour
- 700gWarm water (80°F)
- 200gActive sourdough starter
- 20gFine sea salt
Engage the dough
Instead of folding, use your fingers to scoop under the mass, lift, and slap it back onto itself. This introduces air and encourages strength without the mess of traditional kneading.
The method.
Dissolve the starter
Whisk your active starter into the warm water until it is mostly milky with a few floating islands of culture.
Add the flour
Dump the flour into the liquid and mix by hand until no dry patches remain. The dough will look shaggy and uneven.
The autolyse rest
Cover the bowl with a damp cloth and let it rest for 30 minutes. This allows the flour to fully hydrate and relaxes the gluten.
Incorporate the salt
Dimple the salt into the surface of the dough with wet fingers. Pinch the dough repeatedly to ensure the salt is distributed evenly throughout the mass.
Final mix
Perform a series of Rubaud motions for 5 minutes until the dough feels elastic and begins to pull away cleanly from the sides of the bowl.
When it doesn't go to plan.
If the dough feels like it is tearing during mixing, stop and let it rest for another 10 minutes to allow the proteins to relax.
Keep a bowl of water nearby to dip your hands; it prevents the dough from sticking to your skin during the mix.
If your kitchen is cold, use slightly warmer water (up to 85°F) to ensure the starter stays active.
The ones that keep coming up.
How do I know the dough is mixed enough?
The dough should look smooth and feel slightly tacky rather than sticky, and it should resist pulling apart when you gently tug a corner.
Can I use an electric mixer?
You can, but mixing by hand allows you to feel the dough's strength and elasticity as it develops, which is crucial for learning when the process is complete.
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