The Process
Sourdough is a slow dance between flour, water, and wild yeast. It requires no commercial yeast, only time and a healthy starter.
- Autolyse: Mix your flour and water until no dry spots remain. Let it rest for 1 hour. This starts the gluten development naturally.
- Mix: Add your starter and salt. Work the dough until it’s smooth and begins to pull away from the bowl.
- Bulk Fermentation: Perform a set of stretch and folds every 30 minutes for the first 2 hours. Let the dough double in size (usually 4-6 hours depending on your kitchen temperature).
- Shaping: Gently turn the dough onto a floured surface. Shape into a round (boule) or oval (batard). Place in a proofing basket.
- Cold Proof: Let the dough rest in the fridge overnight. This develops the signature tang and makes the dough easier to score.
- Bake: Preheat a Dutch oven to 500°F (260°C). Score the bread and bake covered for 20 minutes. Remove the lid, drop the temp to 450°F (230°C), and bake for another 20-25 minutes until deep golden brown.