Sourdough From Scratch
The process is less about following a rigid clock and more about observing how the wild yeast reacts to the temperature of your kitchen. Patience is the primary ingredient here; rushing the bulk fermentation leads to a dense loaf, while timing it right results in an open, aerated crumb.
Know your starter
Your starter must be active and bubbly—it should double in volume within 4 to 6 hours of feeding before you use it.
- Dutch oven with lid
- Large glass mixing bowl
- Bench scraper
- Proofing basket or colander lined with a floured linen towel
- Razor blade or sharp knife for scoring
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Building Structure
Instead of kneading, you lift one edge of the dough, stretch it upward, and fold it over itself. Repeating this four times per session creates strength without tearing the delicate bubbles.
The method.
Mix
Whisk your starter into the warm water, then stir in the flour and salt until a shaggy, uneven mass forms. Let it rest for 30 minutes.
Fold
Perform four sets of stretch-and-folds, spaced 30 minutes apart. After the final fold, let the dough sit undisturbed until it has increased in volume by about 50 percent.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight round, then flip it so the seam side faces down and drag it across the counter to create surface tension.
Proof
Place the dough seam-side up into your floured basket. Cover and refrigerate for 12 to 16 hours; this slow cold-proof deepens the flavor.
Score and Bake
Preheat your Dutch oven to 450°F (230°C). Flip the dough onto parchment, score the top with your blade, and place it in the pot. Bake covered for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until the crust is deeply bronzed.
Other turns to take.
Seeded Sourdough
Fold 50 grams of toasted sunflower or flax seeds into the dough during the second set of folds.
Olive and Herb
Add 100 grams of pitted, chopped olives and a tablespoon of chopped rosemary during the shaping process.
When it doesn't go to plan.
Use a glass or clear plastic container for bulk fermentation so you can see the bubbles developing along the sides.
If the dough sticks to your hands, dampen them with water before handling.
Wait at least two hours after baking before slicing; cutting into a hot loaf causes the interior to turn gummy.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a small teaspoon of starter into a glass of water; if it floats, it has enough gas trapped inside to leaven your bread.
Why is my loaf flat?
Usually, the dough was either under-proofed or the surface tension wasn't tight enough during the final shaping.
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