Sourdough Bread Baking

A step-by-step guide from feeding the starter to slicing the finished loaf.

Plan for a full day, since fermentation and cold proofing take time.

20 items · 4 sections · Food

Tick items as you go. Your progress is saved in this browser only.

Prepare the starter

Feed your sourdough starter 8-12 hours before baking
Check the starter has doubled and looks bubbly
Do the float test in a glass of water
Weigh flour and water on a kitchen scale
Bring water to the right temperature About 25-27°C for a normal rise.

Mix and knead

Mix flour and water and rest for 30-60 minutes This resting step is called autolyse.
Add starter and salt to the dough
Knead or stretch-and-fold for about 10 minutes total
Perform 4-6 sets of stretch and folds every 30 minutes
Cover the bowl to prevent the dough from drying out

Bulk fermentation and shaping

Let the dough bulk ferment until it grows by about 50%
Pre-shape the dough and rest for 15-20 minutes
Shape the dough into a tight boule or batard
Place the shaped dough into a floured banneton
Refrigerate overnight for 8-14 hours of cold proofing

Baking day

Preheat the oven with a Dutch oven inside to at least 230°C
Score the dough with a sharp blade
Bake covered for 20 minutes to trap steam
Remove the lid and bake 20-25 minutes until deep golden brown
Cool the loaf on a wire rack for at least one hour before slicing