Last updated on February 20th, 2025 at 03:59 pm
After nearly 20 years of baking sourdough, I’m still amazed every time I pull a loaf out of the oven. This beginner sourdough recipe is the perfect way to start your journey—turning just flour, water, and salt into a beautiful, crusty loaf with a light, airy crumb. If you’ve been searching for a no-fail beginner sourdough recipe, this guide will walk you through every step. But be warned—once you start, sourdough quickly becomes an obsession!
Table of Contents
What Makes This the Best Beginner Sourdough Recipe?
While sourdough baking can seem overwhelming at first, this beginner sourdough recipe is designed to make the process simple and approachable. Whether you’re brand new to baking or have tried sourdough before, this is a step-by-step beginner sourdough recipe that will help you bake a perfect loaf at home.
Baking sourdough at home requires time and commitment, but the actual hands-on time is minimal. With repetition, practice, and the right guidance, you can create bread that rivals (or surpasses) bakery-quality loaves.
Want to make your own starter from scratch? Check out my guide on creating a sourdough starter.
My Journey with Sourdough
I have been baking sourdough for nearly 20 years, and I still learn something new every day. But my first experience was a total disaster.
During my apprenticeship at Rundles Restaurant, I was working in the bakery section when I made my first batch of olive bread. It was so bad that the chef threw it out in front of me, dropping a few choice words in the process. That moment could have discouraged me, but instead, it fueled my obsession with sourdough.
After countless failed attempts, hours of reading (back when online resources were scarce), and constant practice, I finally had my first successful bake. That one good loaf—and the journey to perfecting a beginner sourdough recipe—kept me hooked for life.
Sourdough as a Lifestyle
Sourdough baking is more than a hobby—it becomes a way of life.
What started as something I did on weekends quickly turned into an obsession, and eventually, my full-time career. At one point, I was baking so much bread on my days off that I had to start selling it at the farmers’ market just to cover my ingredient costs.
While this is a beginner sourdough recipe, I want you to know that this is just the start. Sourdough is a massive topic, and we are only scratching the surface here. This recipe is designed to help home bakers succeed by creating a loaf with:
- Great flavour and shelf life
- A tender crumb
- A crisp crust
Ingredients for a Beginner Sourdough Recipe
Flour, water, and salt. That’s it.
This beginner sourdough recipe is built on just three simple ingredients, but the quality of each one makes a huge difference. While you can experiment with different flours or inclusions, I recommend making this beginner sourdough recipe as written a few times before making any changes. Once you feel comfortable, you can start adjusting flour types, hydration, and fermentation times while tracking your results.
Flour – The Foundation of Your Bread
Flour selection is one of the most important factors in sourdough baking. There are thousands of beginner sourdough recipes available, but if you do not understand your flour, it will be difficult to recreate consistent results.
Most bread flour in North America tends to absorb more water compared to softer European flours. This is a good thing—it helps develop better gluten structure and makes dough easier to handle. If you’re unsure which flour to buy, check out my guide on the best flour for sourdough, which explains how different flours affect fermentation and hydration.
For this beginner sourdough recipe, I recommend:
- Bread flour (11.5–13% protein) – Provides the structure needed for an airy, well-risen loaf.
- Whole wheat flour (optional, 10–12% protein) – Adds flavor and nutrients while boosting fermentation.
If you want to take things further, fresh-milled flour can add depth to your sourdough. If you have a flour mill at home, I highly recommend checking out my guide on milling your own flour.
Water – More Than Just Hydration
Water is often overlooked in sourdough baking, but it plays a critical role in fermentation and dough consistency.
For years, I used spring water in my sourdough baking, and while it worked well, I have found that filtered water is the best option. That being said, most tap water does not contain enough chlorine or chloramine to significantly impact your bread. If your tap water does not have a strong chlorine smell or taste, you can likely use it without any issues. If you are concerned about your water quality, leaving tap water out overnight will allow some chlorine to dissipate.
A few key things to keep in mind when making this beginner sourdough recipe:
- Filtered or dechlorinated water is ideal if you want to ensure the best fermentation conditions.
- Tap water is usually fine for sourdough baking, especially in cities where chlorine levels are lower.
- Water temperature affects fermentation. The ideal dough temperature for this recipe is 26-28°C (78-82°F). If your kitchen is cold, using slightly warmer water can help maintain fermentation speed, while cooler water can slow things down in warmer environments.
If you want to take full control over your dough temperature, using a digital thermometer can help you adjust water temperature for better consistency. Many bakeries use precise temperature control for their water, but at home, simple adjustments can make a big difference in your beginner sourdough recipe.
Salt – Enhancing Flavor and Dough Strength
Salt is more than just a seasoning—it helps control fermentation and strengthens the dough.
I recommend using:
- Sea salt or kosher salt – These provide better mineral content and dissolve well in dough.
- Avoid iodized table salt – It can interfere with fermentation and affect flavor.
If you bake often, consider buying salt in bulk from a baking supply store—it will save you money over time.
Sourdough Starter – The Key to Fermentation
Your sourdough starter is what makes the dough rise. A healthy, active starter should be bubbly, slightly tangy, and able to double in size after feeding.
If your starter has been in the fridge, feed it 1–3 times before baking to ensure it is strong enough.
- If you do not have a starter yet, learn how to make one here.
- Here’s my full guide on how to properly feed your starter.
Sourdough Technique
Your sourdough technique is one of the most important aspects of baking. Since we are working with only a few ingredients, there is nowhere to hide mistakes. Mastering proper mixing, shaping, and fermentation techniques will help you achieve consistent results and bake better bread.
If you are following this beginner sourdough recipe, I suggest sticking to one shaping method at first. Over time, you can experiment with different techniques and compare results. Some bakers swear by pre-shaping, while others skip it entirely—it all depends on the dough and the baker’s preference. There is no single “right way,” but consistency and note-taking will help you refine your process.
One of the biggest factors in a successful beginner sourdough recipe is dough temperature. Warmer dough will ferment faster, while cooler dough slows things down. The ideal dough temperature for this recipe is 26-28°C (78-82°F). If you want to understand how temperature impacts fermentation and learn how to adjust your water temperature to hit your target, check out my guide on how to calculate desired dough temperature (DDT).
Key Tips for Sourdough Success:
- Keep track of your dough temperature for better fermentation control.
- Stay consistent with your shaping and handling techniques.
- Take notes on your bakes—adjustments over time will improve your results.
- Have fun, and don’t stress about mistakes. If a loaf does not turn out perfect, it is still great bread.
Your Sourdough Starter
Your starter is the heart of your sourdough bread. A strong, well-maintained starter is essential for good fermentation, a great rise, and balanced flavor.
If you are troubleshooting sourdough issues—such as dense bread, lack of oven spring, or weak fermentation—the starter is often the root cause. Keeping it active and healthy is key.
I personally store my starter at room temperature because I bake frequently, but if you bake less often, you can store it in the fridge and feed it 1-3 times before baking to ensure it is strong enough.
Sourdough Tools and Equipment
Like any hobby, it is really easy to get carried away and overspend on tools you don’t actually need. When I first started baking sourdough, my setup was as basic as it gets—an old ceramic mixing bowl, a ramen bowl lined with a kitchen towel, a knife, and a secondhand Dutch oven. But as I got more serious, my house slowly turned into a full-fledged bakery, with bannetons stacked on shelves, bulk fermentation tubs filling the fridge, and flour dusting every surface.
If you are not careful, sourdough will take over your kitchen too. That being said, you really only need a few essential tools to get started making this beginner sourdough recipe. Here’s what I recommend.
Essential Tools for Sourdough Baking
- Kitchen Scale – The most important tool. Measuring by weight is essential for consistency. I do not write or bake any bread recipes that are not by weight.
- Digital Thermometer – Helps track dough temperature, which is key for controlling fermentation. I love the Thermapen for its fast 3-second read, but any digital thermometer will work.
- Timer – Essential for tracking fermentation times, stretch and folds, and proofing. A simple digital kitchen timer works, but a phone timer will do in a pinch.
- Glass Jars – Ideal for maintaining your sourdough starter. I recommend having three wide-mouth glass jars, but plastic containers work too.
- Rubber Spatula – Great for mixing levain with less mess. Some bakers prefer mixing by hand, but I prefer using a spatula to keep things clean.
- Bannetons – Help shape and support your dough during proofing. You can use a bowl lined with a kitchen towel, but a breathable banneton gives better structure. I prefer wood pulp bannetons for their durability and sustainability.
- Dutch Oven – The easiest way to trap steam and get a crisp crust. My go-to is the Challenger Bread Pan, but any Dutch oven or combo cooker will work.
- Brod & Taylor Batard ShellBrod & Taylor Bread Shell – A great alternative to a Dutch oven. It mimics a hearth baking environment, providing excellent heat retention and steam.
- Baking Steel – For open bakes where you add steam manually. This method can produce great results, but in my opinion, a Dutch oven is the easier choice for beginners.
- Bread Lame – Essential for scoring your dough before baking. I have been using a $7 lame for nearly 10 years—just make sure to replace the blade often. If you don’t have one, a serrated knife works in a pinch.
- Bench Scraper – Helps with shaping, transferring dough, and keeping your workspace clean.
- Plastic Dough Scraper – Great for mixing, scraping dough out of bowls, and handling high-hydration doughs. Unlike a bench scraper, its flexibility makes it perfect for working inside mixing bowls.
- Dough Tub – A clear plastic tub makes it easier to track fermentation and dough volume.
- Cooling Rack – Prevents your bread from getting a soggy bottom while cooling.
- Linen Towels or Baker’s Couche – Useful for proofing batards or baguettes.
Beginner Sourdough Dough Schedule
Sourdough baking follows a rhythm, but no two bakes are exactly the same. This schedule is a guideline, not a strict rule—the dough will tell you when it’s ready. Paying attention to fermentation cues, dough strength, and timing will help you get consistent results.
Below, you’ll see a suggested beginner sourdough schedule to help you plan your bake. This schedule assumes you have a ripe and active levain ready to use. If your levain is not at its peak yet, give it more time before moving to the next step.
Customize Your Schedule: While this guide follows a standard timeline, feel free to adjust based on your schedule and environment. Warmer kitchens will ferment dough faster, while cooler spaces will slow things down.
Total Formula (Levain + Final Dough)
The Total Formula includes all ingredients used in this recipe, including the levain. This gives a full picture of the total flour, water, salt, and pre-fermented flour (from the levain), helping you understand hydration, fermentation, and dough structure.
The Final Dough Formula, on the other hand, refers to what you mix on baking day—after the levain is built. While this beginner sourdough recipe is designed to be simple, understanding the total formula helps you see how all the ingredients work together. This knowledge will make it easier to adjust hydration, flour types, or fermentation times as you gain experience.
If you want to learn how to adjust hydration, scale recipes, or tweak flour ratios, check out my guide on Understanding Baker’s Percentages.
| Ingredient | Weight (g) | Baker’s % |
|---|---|---|
| Total Flour | 1000g | 100% |
| – Bread Flour | 840g | 84% |
| – Whole Wheat Flour | 160g | 16% |
| Water (Total) | 770g | 77% |
| Salt | 20g | 2% |
| Mature Starter | 20g | 2% |
Why Use the Total Formula? This provides a complete breakdown of all flour, water, and salt, including pre-fermented flour from the levain. It helps you adjust hydration, scale recipes, or tweak fermentation times based on your environment.
Overnight Levain Build
| Ingredient | Weight (g) | Baker’s % (of Levain Flour) |
|---|---|---|
| Bread Flour | 100g | 83.3% |
| Whole Wheat Flour | 20g | 16.7% |
| Water (26°C/78°F) | 120g | 100% |
| Mature Starter | 20g | 16.7% |
Levain Instructions
- Mix all ingredients until fully combined.
- Cover loosely and let ferment overnight at 18–21°C (65–70°F) for 10–12 hours.
- The levain is ready when it has doubled, looks bubbly, and has a mild tangy aroma.
Note: There are many ways to build a levain, including shorter feeding ratios and different hydration levels. This method is designed to be simple and beginner-friendly, but as you gain experience, you can experiment with other techniques to fine-tune fermentation. I’ll cover advanced levain builds in another post.
Final Dough Formula
| Ingredient | Weight (g) | Baker’s % |
|---|---|---|
| Bread Flour | 740g | 85.1% |
| Whole Wheat Flour | 130g | 14.9% |
| Water 1 (initial mix) | 620g | 71.2% |
| Water 1 (added with salt) | 30g | 3.5% |
| Salt | 20g | 2.3% |
| Liquid Levain | 225g | 25.9% |
NOTE: The levain in this recipe is treated as a liquid levain, meaning it contributes additional water to the final dough. When factoring in the levain, the true final hydration of this recipe is 77.8%. This level of hydration is still manageable for beginners while allowing for a lighter, more open crumb.
Mixing the Dough & Bulk Fermentation
Step 1: Mix the Dough (Autolyse)
In a large bowl, combine 740g bread flour, 130g whole wheat flour, and 620g (water 1). Mix until just combined, ensuring no dry flour remains. Cover and let the mixture rest for 20–30 minutes.
NOTE: Autolyse allows the flour to fully hydrate before kneading, making the dough easier to work with. This process jumpstarts gluten development, leading to better dough strength and elasticity.
Step 2: Incorporate the Levain
Add 225g of liquid levain to the dough. Mix by hand, using a folding motion until just combined. Cover and rest for 30–60 minutes to allow fermentation to begin.
NOTE: Using wet hands can help prevent sticking while mixing. The dough does not need to be fully developed at this stage, as fermentation will continue to strengthen it.
Step 3: Add Salt & Remaining Water
Sprinkle 20g of salt over the dough and pour in the remaining 30g of water (water 2) (26–27°C / 78–80°F). Using your hand like a claw, gently pinch and mix the salt into the dough until fully incorporated.
NOTE: The desired dough temperature after mixing should be around 26°C (78°F). If your kitchen is cold, slightly warm your water to help maintain fermentation speed. If your environment is warm, use cooler water to slow down fermentation.
Bulk Fermentation & Stretch & Folds
Step 4: Bulk Ferment the Dough
Cover the bowl and let the dough ferment for 3 to 3.5 hours at 22°C (72°F). During this time, the dough will rise, develop strength, and become more elastic.
Step 5: Perform Stretch & Folds
Perform three stretch and folds at 60, 90, and 120 minutes into bulk fermentation. If the dough still feels weak, give it one additional fold 30 minutes after the last one.
NOTE: By the end of bulk fermentation, the dough should be:
- Significantly risen (but not necessarily doubled)
- Light, airy, and slightly domed on top
- Smooth with visible bubbles
If the dough still feels dense or sluggish, it may need more time to ferment.
Shaping & Cold Proof
Step 6: Pre-Shaping
Lightly flour your work surface and turn out the dough. Divide into two equal portions (about 880g each). Gently shape into rounds and let rest uncovered for 20-30 minutes.
NOTE: Pre-shaping helps build tension in the dough, making final shaping easier and leading to a better rise in the oven.
Step 7: Final Shaping
Shape into either a boule (round) or batard (oval). Place the dough seam-side up into a banneton or a bowl lined with a floured towel.
Step 8: Cold Fermentation (Retardation)
Let the dough sit at room temperature for 20 minutes before placing it in the fridge. Cold-proof overnight for 12–18 hours at 3–5°C (38–41°F).
NOTE: A long cold fermentation improves flavor, makes shaping easier, and enhances oven spring. Retarding the dough also allows flexibility in baking times, making it easier to fit sourdough baking into your schedule.
Baking the Bread
Step 9: Preheat the Oven
Place a Dutch oven, Bread Dome, or Baking Steel inside your oven. Preheat to the highest setting, 260°C (500°F), for at least 1 hour.
NOTE: A fully preheated oven ensures better oven spring and crust development.
Step 10: Score & Bake
Flip the dough onto parchment paper and carefully lower it into the preheated Dutch oven. Immediately lower the oven temperature to 245°C (470°F). Bake for 35–40 minutes, removing the lid after 20 minutes to allow the crust to develop.
NOTE: If baking on a baking steel, add steam to the oven by placing a tray with hot water inside. Steam helps keep the crust soft during the initial bake, allowing the dough to expand fully before setting.
Step 11: Cooling & Slicing
Tap the bottom of the loaf—it should sound hollow when fully baked. Transfer to a cooling rack and let cool for at least 1 hour before slicing.
NOTE: Cutting too early can cause the crumb to become gummy. Letting the bread cool fully allows the crumb structure to set properly, resulting in a better texture and flavor.
Final Thoughts
Mastering this beginner sourdough recipe is just the start of your baking journey. As you continue practicing, you’ll refine your technique, experiment with different flours, and develop your own signature loaves. This step-by-step beginner sourdough recipe is designed to give you a solid foundation, but there’s always more to learn.
If you’re ready to take your skills further, here are a few great next steps:
- Want to explore whole grains and soakers? Try my Multigrain Sourdough, which teaches you how to incorporate a grain soaker for extra nutrition and flavor.
- Looking for a fun flavored sourdough? My Jalapeño Cheddar Sourdough is one of my most popular micro-bakery breads.
- Want a beginner-friendly sourdough variation? Try this easy Sourdough Focaccia—soft, airy, and perfect for sandwiches or dipping.
- Interested in a non-bread sourdough bake? My Sourdough Pan Pizza is a great way to use sourdough in a completely different way.
- Want to level up your shaping and scoring? Try a more advanced challenge with Sourdough Baguettes or my most popular sourdough recipe, 100% Whole Wheat Sourdough.
If you’re troubleshooting this beginner sourdough recipe (or any sourdough) issues or refining your technique, these guides will help:
- Learn how I’ve maintained my starter for almost 20 years in my How to Feed a Sourdough Starter guide.
- Understanding Desired Dough Temperature (DDT) will help you control fermentation better.
- If you struggle with sticky, slack dough, check out 5 Tips for High Hydration Sourdough to improve handling and structure.
- Want to work with freshly milled grains? My guide to Milling Your Own Fresh Flour walks you through the process.
- If you’re interested in sprouted grains, my How to Make Sprouted Grains post will show you how to add even more nutrition to your bakes.
For step-by-step video tutorials, be sure to check out my YouTube channel, where I share in-depth guides, shaping techniques, and troubleshooting tips.
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Sourdough baking is a lifelong journey, and I’m here to help you every step of the way. If you try this recipe, let me know how it goes, and if you have any questions, drop them in the comments. Happy baking!
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Easy Introduction to Sourdough Recipe.
- Total Time: 4 hours 40 minutes
- Yield: 2 loaves 1x
Description
This beginner sourdough recipe is designed to be simple yet produce an artisan-quality loaf with a crisp crust, open crumb, and deep flavor. With just flour, water, salt, and time, you’ll learn the fundamentals of sourdough baking, from mixing and fermentation to shaping and baking. Whether you’re new to sourdough or looking to refine your technique, this step-by-step guide will help you bake great bread at home.
Ingredients
Levain Build
- 100g bread flour
- 20g whole wheat flour
- 120g water (26°C / 78°F)
- 20g mature starter
Final Dough
- 740g bread flour
- 130g whole wheat flour
- 650g water 1 (initial mix)
- 30g water 2 (added with salt)
- 20g salt
- 225g liquid levain
Instructions
Mix the Levain (Night Before Baking)
- Mix all levain ingredients until fully combined.
- Cover and let ferment overnight (10–12 hours) at 18–21°C (65–70°F).
Mix the Dough & Autolyse
- In a large bowl, mix bread flour, whole wheat flour, and 620g water (water 1) until just combined.
- Cover and rest for 20–30 minutes to allow the flour to hydrate.
Incorporate the Levain
- Add the 225g levain to the dough and mix by hand until just combined.
- Cover and let rest for 30–60 minutes to begin fermentation.
Add Salt & Remaining Water
- Sprinkle 20g salt over the dough and pour in the remaining 30g water (water 2).
- Using your hand like a claw, pinch and mix until fully incorporated.
Bulk Fermentation (3–3.5 Hours at 22°C / 72°F)
- Perform three stretch and folds at 60, 90, and 120 minutes into bulk fermentation.
- If the dough feels weak, give an additional fold 30 minutes later.
- The dough is ready when it looks light, airy, slightly domed, and has visible bubbles.
Pre-Shaping & Final Shaping
- Turn the dough out onto a lightly floured surface and divide into two equal portions (~880g each).
- Pre-shape into rounds and let rest uncovered for 30 minutes.
- Shape into boules or batards and place seam-side up into a banneton or floured bowl.
Cold Fermentation (Overnight Proofing)
- Let the dough rest at room temperature for 20 minutes, then place it in the fridge for 12–18 hours at 3–5°C (38–41°F).
Preheat & Bake
- Preheat your Dutch oven, Bread Dome, or Baking Steel at 260°C (500°F) for 1 hour.
- Flip the dough onto parchment paper and carefully place it in the Dutch oven.
- Immediately lower the oven temperature to 245°C (470°F).
- Bake for 35–40 minutes, removing the lid after 20 minutes to develop the crust.
Cooling & Slicing
- Transfer the bread to a cooling rack and let it cool for at least 1 hour before slicing.
Notes
- The levain should double in size, look bubbly, and have a mild tangy aroma before use.
- If your kitchen is warm, you may need to shorten fermentation times slightly.
- If the dough feels weak at any point, an extra fold during bulk fermentation can help strengthen it.
- Cold-proofing overnight improves flavor and makes shaping easier. If you want to bake the same day, proof at room temperature for 2.5–3 hours before baking.
- Baking with steam helps create a crisp crust. If baking on a baking steel, add a tray with boiling water to the oven.
- Cutting too early can lead to a gummy crumb—let the bread cool fully before slicing.
- The levain in this recipe is treated as a liquid levain, meaning it contributes additional water to the final dough. When factoring in the levain, the true final hydration of this recipe is 77.8%. This level of hydration is still manageable for beginners while allowing for a lighter, more open crumb.
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Category: Sourdough
- Method: Baking
- Cuisine: Bread
How much starter are you putting in to make the levain?
20-24 grams. Made a quick update, thanks!
For the 3.5 hours bulk ferment … can i put it in my oven as I have a proofing function … temp range is 30 celsius up to 60 celsius …. what temp is best for bulk ferment … my first loaf the DDT was 22 celsius which i know was too low . thanks 😊
Yes you can use your proofer setting. I would keep the bulk the same as the DDT for this (26C). Keep in mind when you start to change the amount of levain in the formula your bulk times an temps can change. I also favour a slightly cooler bulk for doughs with high quantity of whole grains.
If you do have a final dough temp of 22C you can put it into your proofer at 26-28C and it should help bring the temp up quick.
Hope this helps!
First loaf was a success.. but need to improve the texture .. For the 3.5 hours bulk ferment … can i put it in my oven as I have a proofing function … temp range is 30 celsius up to 60 celsius …. what temp is best for bulk ferment … my first loaf the DDT was 22 celsius which i know was too low . thanks 😊
Great to see your website.. I don’t have a professional dutch oven or a casserole large enough . So thinking of dividing this beginners sourdough recipe in to two loaves and using 2 8inch casserole dishes…. i assume this will be ok?
Thanks for your kind words.
This recipe is for two loaves of bread and you could scale it however you want really. The key to the dutch oven is that it traps steam and has thermal mass. You could either put a lid or add a pan with steam to the oven when baking.
You can also look for a cheap lodge combo cooker used or online. Hope this helps!
My starter is doing well and performing as you state. Day 4 the starter doubled in size. It will be day six tomorrow so will then follow your recipe! hadn’t noticed your recipe is for 2 loaves so thanks for pointing that out. I will half the quantities. Have found a large casserole and lid since my last comment. So ready to bake!
Hey Matt,
I’m a little confused by a few things to these sourdough recipes….
Is “liquid starter” the same thing as your final levain after it’s stand for 10-12 hour?
When you say “Add all ingredients, but 30g of water 26-27C (78-80F)” Presumably those ingredients are the….
740 g bread flour
130 g whole wheat flour or other whole grain flour
650 g water
20 g salt
225 g liquid levain
Finally, when you say “but 30g of water 26-27C (78-80F)”, is that 650 g minus 30g? Or in addition too?
I full acknowledge that this is likely my inability to interrupt this, but if you could help add some clarity, I’d like to….rise to the occasion and use your recipe!
Hey Gary,
I refer to it as a liquid starter because of the starters hydration. I suggest a 100% hydration starter for this formula but you could also use a stiff starter. This would change your overall formula hydration.
When I say add all ingredients to the bowl I am referring to the total water minus 30grams. I keep a little back to mix in the salt with. You can keep 20-50g back but I do recommend you keep some as it is helpful when mixing in your salt.
Hope this helps!
This doesn’t really help as I have the same issue. It says to put in all ingredients therefore presuming the salt goes on with the initial flour and water… it doesn’t say all ingredients except the salt…
Hey Beth,
I always encourage my students to read the entire recipe before they begin. It is very helpful in understanding timelines, equipment, ingredients etc. While it does say to add the salt separately in the recipe it does not say that in step one so I have added it.
Thanks for the heads up as I am constantly updating the recipes.
– MJD
Hi Matt,
Could you give a schedule example for this recipe. I’m having trouble getting the timing down so it’s not over proofing the levain or the bulk rise overnight. Thanks!
Hey Alison,
Absolutely and thanks for the great feedback. I’ve just finished writing my second sourdough recipe and took a more comprehensive approach with a schedule and detailed times. I will try to update this recipe to reflect the same format ASAP. In the meantime if you email me I would be happy to send you back a quick schedule to help guide your baking.
Do you bring bring the dough up to room temperature before baking? Or can you put them straight into the oven from the fridge?
I put them straight into the oven. If notice the dough does not seem ready you can allow it to sit for 30-120 minutes before baking.
Hi Matthew, your videos are so helpful.
I have been using 3 kgs flour in a mixer with a dough hook for some time with varied results, using, usually 100% organic flours @ 12.5 % protein, occasionally 13. How long do you recommend approximately the dough be mixed in the mixer after the levain has been added ?
Cheers
Anne
Hey Anne,
Thanks for that! I am planning on updating this recipe over the holidays with a bit more detail.
For mixing there are a few factors. The flour as you mentioned and the hydration. Typically a higher hydration dough will require
a longer mixing time. Dough’s will also benefit from a small period of rest. While most bakeries only rest during the autolyse period at home it’s possible to stop and let the dough rest in the mixer for 5-10 minutes (if you are only mixing one batch).
I look and listen for signs of gluten development. The dough will start to “clean up” meaning it will stick to itself and pull from the sides of the mixer. You will also notice a sound it makes as the gluten develops.
Finally I have been planning on writing at guide to machine mixing over the holidays when I have the time.
Hope this helps,
MJD
I have a question re Point 3 “pinch in the rest of the salt”. Do you mean all of the salt?
Many thanks
Hey Julie,
Yes I mean all the salt!
Is the overnight refrigeration necessary or can the dough go into the oven the same day?
Hey Andrew,
This can be baked the same day. For ambient proofing you will want to leave the shaped loaf out for 2-3 hours (depending on your environment and dough temps) before baking. Keep in mind it is easier to handle the dough when it has been cold fermented.
MJD
Why size banneton is recommended?
Hey Shannon I am using a 1kg Benetton here.
Hi!
I’ve been following you on Instagram and love your videos. I feel like I’m finally ready to try your method, but I’m confused about 1 thing— when does the dough go into the banneton? After the bulk ferment, right? So bulk ferment, preshape, banneton, bench rest, fridge; or bulk ferment, preshape, bench rest, banneton, fridge?
Thank you!
Hey Rebecca,
The dough goes into the banneton after the final shaping.
Bulk ferment, preshape, final shape, banneton, fridge (usually I leave out for 20-50 min before fridge).
MJD
Hello Matt! Thanks for sharing your recipe and technique with us. I am new to sourdough baking and just created my starter using Nancy Silverton’s method. Now I am branching out and found you on Instagram. I have my bannetons in the fridge now so I was able to follow OK. However, I am wondering if you could direct me to any videos you created or if you can explain in your recipe a bit more about how exactly to “fold” the dough. I have seen on insta so many different fancy ways of doing it I’m kind of lost! I learned a long time ago that folding meant folding the dough in half essentially and then pushing the palm of your hand down and up into the dough. But, I’m not seeing anyone do that. Don’t want to ruin my work!
Hey Sara,
Totally missed your comment so I hope this finds you. I have a few fold videos on my IG and Tiktok of how to do different types of folds.
They really depend the dough and it’s extensibility. If I have a stiffer dough I will fold a little differently.
If you send me an IG dm I can forward a few of my posts on folding
MJD
Hi Matthew
Thank you for sharing all your knowledge!
I’m completely confused though. I see you’re adding the strayer to water. When am I supposed to do this??
I muddled my way through and my bread turned out good, I’m thinking I may have messed up somewhere.
Thanks again for everything!!
I use this recipe every time I make sourdough and have had such great success! I use this recipe when I add inclusions as well.