Sourdough Cheat Sheet

These are instructions for how I make bread. Every baker has their own slightly different approach. Including you!


Sourdough Dough

I do all my measurements on a kitchen scale in grams. This helps with precision and consistent quality. If you don’t have a scale water 1g = 1 milliliter of water.

Mixing Dough for Two Loaves (69% Hydration)

In a dry bowl combine: 540g bread flour + 60g wheat flour

(This all purpose flour is a high-gluten flour from Barton Springs Mill, if you are buying from a grocery store get bread flour if you can. I like King Arthur bread flour)

Measure out: 400g water

then add 120g starter

mix together

Add dry ingredients to the wet

mix together until no dry flour seriously get in there. scrape the side of the bowl. smoosh the dough around. dry flour forms unpleasant lumps in your bread.

Rest 30 min, gently covered

13g salt 50g water Smoosh into the dough with your hands. The added water will not absorb right away, that’s fine.

Rest 30 min

Turn dough every 30 min for about 2-3 more hours. Try to give it some good stretching to develop the gluten while being careful to not pop the bubbles in the dough.

Shaping the Dough How to shape dough (not my video) Prepare dusting mix with 50/50 bread flour and white rice flour

Dust the counter with flour Turn dough out onto floured counter Divide into two even loafs Fold like an envelope

Let rest on the counter covered with a towel or basket, seam side down, 30 min

Dust a proofing basket with flour

Dust the dough with flour Flip over, flour side down Fold like an envelope again Put the dough top-side down into the proofing basket. Pinch the bottom seam together to build more tension Cover and refrigerate overnight.

Bake

Put dutch oven the oven Set oven to preheat to 500F Retrieve the basket of dough out of the refrigerator and proof at roomtemp for at least 30 min Let the oven sit at 500F for 30 min

Get a razor ready Leaving the dough in the basket lightly coat the dough with the dusting mix Pull out the bottom of the dutch oven out Flip the dough into the dutch oven Score the top of the dough Move that back into the oven and cover Drop the oven temperature to 450F

Bake covered for 20 min

Remove cover from the dutch oven

Bake uncovered for 15 min

Remove when dark brown. Like not quite burned but close. Darker than you think.

Eat with copious amounts of butter or other favorite toppings.


Feeding the Starter

I bake weekly and that's when I feed my starter. I use the starter directly from the fridge for making my dough. And while the dough is resting I feed the starter. Once it is has fermented for a few hours at room temp I put it back in the fridge.

60g water 100g starter

add water to the starter and mix together

60g feed flour mix (50/50 bread flour and whole-wheat flour mixed together)

add and mix together

starter right when it has been fed

starter that is ready to store or use

Wait about 4 hours for it to get real bubbly. Drop a little into a cup of water, it will float once it is ready to use. You can now put it away in the fridge and have it at the ready for when you want to bake.