Sourdough Made Simple for Beginners

Embark on a culinary adventure with this definitive Sourdough Bread Recipe, your ultimate step-by-step guide to crafting the most exquisite homemade loaf of sourdough bread from scratch. Experience the unparalleled satisfaction of baking your own artisan bread, a truly rewarding endeavor for every home baker.

Once you master sourdough, explore other delightful bread recipes to fill your home with the aroma of fresh baking. Try my rich and buttery Homemade Brioche or my incredibly simple French Baguette, made with just four essential ingredients.

Overhead close up of a perfectly baked loaf of sourdough bread with a crispy crust.

Homemade sourdough bread represents a significant milestone for bakers of all skill levels. The allure lies not only in its rustic charm and distinctive flavor but also in the profound sense of accomplishment derived from mastering this ancient craft. Imagine a slice of warm, tangy sourdough, generously spread with creamy butter, or serving as the foundation for gourmet sandwiches. Sourdough also transforms ordinary recipes into extraordinary culinary experiences, as demonstrated by the Best Sausage Stuffing. Beyond its versatility, the true joy comes from confidently declaring, “I baked this myself!”

Crafting sourdough bread is undeniably a labor of love, requiring patience, precision, and a deep appreciation for the natural fermentation process. From nurturing your Sourdough Starter into a vibrant, active culture, to the rhythmic “stretching and folding” of the dough, through careful proofing, and finally, the triumphant bake – each stage is crucial. Yet, this intricate journey culminates in the remarkable reward of a hearty, chewy, and aromatic 2-pound loaf. It’s a culinary achievement that often inspires a cherished tradition, passed down through generations, celebrating the magic of fermentation and the simple pleasure of real bread.

What’s The Difference Between Sourdough And Regular Bread?

The fundamental distinction between sourdough and regular bread lies in their leavening agents. Traditional bread relies on commercial yeast packets, a single-strain organism engineered for rapid, consistent rise. In contrast, sourdough bread utilizes a “starter,” a living culture of wild yeasts and lactic acid bacteria cultivated from just flour and water over 6 to 10 days. This wild yeast community offers a more complex and gradual fermentation, imbuing sourdough with unique characteristics.

The wild yeast and bacteria in a sourdough starter break down the flour’s complex carbohydrates and proteins more thoroughly than commercial yeast. This process not only develops the characteristic tangy flavor and chewy texture of sourdough but also offers several health benefits. The prolonged fermentation can predigest gluten, making sourdough potentially easier to digest for some individuals with gluten sensitivities (though it is not gluten-free). It also breaks down phytic acid, an antinutrient found in grains, which allows for better absorption of minerals like iron, zinc, and magnesium. Furthermore, the acetic and lactic acids produced during fermentation act as natural preservatives, contributing to sourdough’s superior shelf life. Some sourdough starters have been lovingly maintained for hundreds of years, becoming cherished family heirlooms. This continuous nature of sourdough allows for a wide array of recipes beyond just bread, including delicious uses for the “discard” that accumulates during starter maintenance.

Overhead photo of a freshly baked loaf of sourdough bread on a cutting board with several slices next to it.

Essential Sourdough Ingredients

To successfully craft this sourdough bread, precision in ingredients is key. You will need high-quality bread flour, a touch of whole wheat flour for depth, filtered water, fine salt, and a robustly ripened sourdough starter. Each plays a vital role in the final texture and flavor of your loaf.

Bread Flour: This is the backbone of our sourdough. Its higher protein content (typically 12-14%) is essential for developing a strong gluten network. This network traps the gases produced during fermentation, allowing the bread to achieve a beautiful rise and an open, airy crumb structure.
Whole Wheat Flour: Incorporating a small amount of whole wheat flour adds nutritional value, a deeper, nuttier flavor, and contributes to the overall texture. It also helps activate the enzymes that break down starches, which aids in fermentation.
Filtered Water: The quality of your water is more important than you might think. Chlorine found in tap water can inhibit the activity of the delicate wild yeasts and bacteria in your sourdough starter. Using filtered water ensures your starter remains healthy and active, leading to optimal fermentation and flavor development.
Salt: Beyond providing essential flavor, salt plays a crucial role in regulating fermentation speed and strengthening the gluten structure. It tightens the gluten network, leading to better dough handling and a more uniform crumb. Without salt, your dough would be slack and tasteless.
Ripened Sourdough Starter: This is the heart of your sourdough. A “ripe” starter is active, bubbly, and has likely peaked and started to recede slightly after its last feeding, indicating it’s full of vigorous wild yeast and lactic acid bacteria. Typically, this means it’s 8-12 hours post-feeding. If you’re new to sourdough, learning how to make a sourdough starter is an incredibly easy and rewarding first step, with many resources offering step-by-step photos and instructions to guide you.

A note on Rice Flour: While not used in the dough itself, rice flour is highly recommended for dusting bannetons (proofing baskets). Unlike all-purpose or bread flour, which contain gluten and absorb moisture, rice flour is gluten-free and hydrophobic. This property prevents the dough from sticking to the basket during proofing, ensuring a clean release and a beautifully textured crust. For comprehensive care instructions for your banneton, refer to resources like The Pantry Mama’s Banneton Care Guide.

Understanding the baker’s percentages in this recipe can further enhance your baking knowledge: it’s a 77% hydration recipe (meaning 77% water relative to total flour weight), with 15% starter and 2% salt. Maintaining hydration between 70% and 80% is ideal; lower hydration makes the dough easier to handle, while higher hydration yields a more open crumb and a thinner, crispier crust, often sought after in artisan sourdough.

Banneton Alternative: If you don’t own a banneton, a simple colander lined with a clean, well-dusted linen dish towel makes an excellent substitute. Avoid cotton kitchen towels, as they tend to absorb moisture from the dough and cause sticking. Dust the linen generously with rice flour to create a non-stick surface.

Essential Sourdough Bread-Making Tools

Achieving a professional-quality sourdough loaf at home is significantly aided by a few specific tools. While some are optional, they greatly enhance the process and the final product.

Dutch Oven or Bread Cloche: This is arguably the most crucial piece of equipment. Baking in a Dutch oven creates a steamy environment, essential for achieving a thick, crispy crust and maximum “oven spring” (the final burst of rise during baking) in your sourdough. The enclosed space traps moisture released by the dough, mimicking professional steam-injected ovens.
Lame (or Very Sharp Knife): A lame is a specialized razor blade used for scoring the dough just before baking. Scoring isn’t just for aesthetics; it provides a controlled point for the steam to escape, preventing uncontrolled cracks and directing the dough’s expansion, resulting in a beautiful ear and an optimal rise. A very sharp knife can serve as an alternative.
Banneton with Liner: These proofing baskets are designed to support your dough during its final rise, helping it maintain its shape and encouraging surface tension. The cane or plastic material allows air circulation, and the liner helps wick away excess moisture from the dough surface, contributing to a better crust.
Plastic Wrap: Used extensively throughout the process to cover bowls and bannetons. It prevents the dough from drying out and forming a skin, ensuring an even fermentation and a pliable dough.
Kitchen Scale: Essential for precise sourdough baking. Unlike volume measurements (cups), weighing ingredients in grams provides unparalleled accuracy. Baking is chemistry, and consistent results depend on exact ratios. This level of precision is critical for the delicate balance required in sourdough.

For beginners, a comprehensive Sourdough Proofing Set (affiliate link) often includes many of these specialized tools, offering an affordable way to get started with home sourdough baking.

Ingredients for making sourdough bread laid out on a marble countertop, including various flours, water, salt, and starter.

Crafting Your Homemade Sourdough: A Step-by-Step Guide

While the journey of making sourdough bread may appear intricate, involving extended waiting periods and numerous steps, each stage is relatively straightforward and requires more patience than advanced baking skills. With the right tools and a systematic approach, you’ll find the process incredibly rewarding.

1. The Autolyse (Initial Mix): In a large mixing bowl, combine your bread flour, whole wheat flour, and filtered water. Stir these ingredients together until just combined and no dry flour remains. The mixture will look shaggy and somewhat stiff at this stage. This initial hydration period, known as “autolyse,” allows the flour to fully absorb the water and jumpstarts gluten development without any kneading. For easier mixing, a Danish Dough Whisk (affiliate link) is highly effective, though a sturdy wooden spoon works perfectly well.

Water and flour mixed together in a bowl, appearing shaggy as it begins the autolyse process.

2. First Rest (Autolyse Period): Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Place it in a warm, draft-free location and allow the mixture to rest undisturbed for 45 minutes. This autolyse phase is crucial for hydrating the flour, allowing enzymes to begin breaking down starches, and initiating gluten formation, making the dough more extensible and easier to work with later.

Shaggy dough mixture in a mixing bowl, covered with plastic wrap, resting for autolyse.

3. Incorporate Starter and Salt: After the autolyse, add your ripened sourdough starter and salt to the flour and water mixture. Thoroughly mix all ingredients until they are well combined. The starter will inoculate the dough with wild yeasts and bacteria, initiating the main fermentation, while the salt enhances flavor and helps control the fermentation rate.

Active sourdough starter being added to the autolysed dough mixture in a bowl.

4. Second Rest: Re-cover the dough bowl with plastic wrap and return it to the same warm location. This begins the “bulk fermentation” period, which will last approximately 4 to 6 hours. During this time, the dough will start to rise and develop its characteristic sourdough flavor.

Sourdough dough, now enriched with starter and salt, resting in a bowl covered with plastic wrap.

5. Initial Stretch and Folds (Dough Strengthening – Part 1): Over the first two hours of bulk fermentation, you’ll perform a series of gentle “stretch and folds” to develop the dough’s strength and elasticity. Every 30 minutes, lightly dampen your hands with warm water to prevent sticking. Gently slide your hands under one side of the dough, lift it, and fold it over the opposite side. This process incorporates air and builds the gluten structure. You will perform this on all four sides of the dough. Immediately re-cover with plastic wrap and let it rest for another 30 minutes.

A baker's hand gently reaching under the side of sourdough dough in a bowl to begin a stretch and fold.

6. Continue Folding: Repeat steps five and six two more times, for a total of three sets of four-sided stretch and folds within the first 1.5 hours of bulk fermentation. Each set will make the dough progressively smoother and more elastic.

Sourdough dough after its first set of stretch and folds, resting in the bowl, visibly smoother.

7. Final Dough Strengthening (Lift and Stretch): Following the initial stretch and folds, perform one final, more intensive set of dough-strengthening maneuvers. With damp hands, slide them underneath the dough on either side. Gently lift the entire mass of dough straight up from the bowl. Allow the ends to dangle and stretch naturally, but be careful not to tear the dough. Then, carefully set the dough straight back down onto itself. Rotate the bowl 90 degrees and repeat this lift and stretch process four more times. This technique builds significant tension and structure in the dough, crucial for a good oven spring.

A baker's hands lifting the entire mass of sourdough dough from the bowl, stretching it upwards.

8. Complete Bulk Fermentation: After the final strengthening folds, allow the dough to sit undisturbed for the remaining bulk fermentation time (approximately 2.5 to 4 hours, depending on room temperature and starter activity). The dough should noticeably increase in volume (around 30-50%), become smoother, rounder, and possibly show large air bubbles just beneath its surface, indicating healthy fermentation.

A woman's hands lifting sourdough dough high out of a mixing bowl, showcasing its elasticity.

9. Shaping the Loaf: Now it’s time to shape your dough into its final form. While this recipe focuses on a single round loaf, you can divide the dough with a bench scraper to create two smaller loaves, or shape them into ovals or baguettes as desired. To prepare, place the linen liner into your banneton and generously sprinkle it with rice flour. Rice flour is ideal because it’s gluten-free and prevents sticking. Gently transfer the dough from the bowl into the basket, flipping it so that the smooth “top” of the dough is now facing down into the banneton. This ensures a beautiful, smooth top crust after baking. Neatly tuck any excess dough underneath itself to form a taut, round loaf. Finally, dust the exposed surface of the dough with a little more rice flour, wrap the entire basket tightly with plastic wrap, and place it in the refrigerator for its overnight cold proof.

Sourdough dough in a bowl after bulk fermentation, ready for shaping, with visible air bubbles.

A banneton proofing basket generously dusted with rice flour, ready to receive the shaped sourdough dough.

10. Cold Proofing: The overnight refrigeration (for 12 to 18 hours) is a critical step known as cold proofing. This slow, cool fermentation significantly enhances the flavor development of your sourdough, creating a more complex and nuanced tang. It also stiffens the dough, making it much easier to handle and score cleanly just before baking, while offering great flexibility in your baking schedule.

Shaped sourdough bread dough resting in a banneton, lightly dusted with rice flour and covered for cold proofing.

11. Preheat Oven and Dutch Oven: When you’re ready to bake, place your empty Dutch oven (with its lid) into your cold oven. Preheat the oven to a blazing 500 degrees F (260 degrees C). Allow the oven and Dutch oven to heat thoroughly for at least 30 minutes, preferably an hour. This super-hot environment is essential for a powerful initial burst of steam and oven spring. Once heated, carefully remove the searing hot Dutch oven from the oven. Gently invert the banneton basket to release the chilled dough directly into the center of the preheated Dutch oven. Be swift and careful, as the heat is intense.

Sourdough bread dough carefully placed into a hot Dutch oven, ready for scoring and baking.

12. Scoring the Loaf: With a sharp lame (or knife), expertly score the top of your dough. A good score, typically about ½ inch deep, creates a pathway for steam to escape during baking and directs the dough’s expansion. This allows the loaf to achieve its maximum volume and creates the beautiful “ear” that is characteristic of artisan sourdough. You can choose a single long slash, a cross, or a more intricate pattern to personalize your loaf.

Sourdough bread dough precisely scored with a lame in a Dutch oven, poised for baking.

13. Baking (Covered & Uncovered): Quickly cover the Dutch oven with its lid and return it to the preheated 500 degrees F oven. Bake for 20 minutes with the lid on. The trapped steam facilitates immense oven spring and helps create a thin, crispy crust. After 20 minutes, carefully remove the lid (tilting it away from you to avoid the rush of hot steam) and reduce the oven temperature to 450 degrees F. Continue baking for an additional 10 to 20 minutes, or until the crust develops a deep, rich golden-brown color, indicating optimal caramelization and crispness. The internal temperature should register around 208-210 degrees F for a fully baked loaf. Finally, transfer the finished loaf to a wire cooling rack to cool completely before slicing.

A perfectly baked, golden-brown loaf of sourdough bread resting in a Dutch oven after being removed from the oven.

Frequently Asked Questions About Sourdough Baking

How To Store Sourdough Bread

Proper storage is key to maintaining the freshness and quality of your homemade sourdough. Once your loaf has completely cooled and you’ve cut into it, store the remaining bread in an airtight container or a clean bread bag. This prevents it from drying out and staling too quickly. Sourdough is typically at its peak flavor and texture within the first 1-2 days after baking. While it will remain delicious for 4 to 5 days, its texture will naturally change over time. To revive day-old sourdough, a quick refresh in a hot oven (around 350°F for 5-10 minutes) can bring back some of its crusty goodness.

For longer-term storage, sourdough freezes exceptionally well. Wrap whole loaves tightly in aluminum foil, followed by a layer of plastic wrap, or place them in a small paper bag before sealing them in a freezer-safe Ziploc bag. This double-layer protection helps prevent freezer burn. Properly frozen sourdough can maintain its quality for 3 to 6 months. To enjoy, simply thaw at room temperature and refresh in the oven.

Can I Use All-Purpose Flour Instead Of Bread Flour?

While bread flour is highly recommended for its higher protein content and superior gluten-forming capabilities, you can certainly use all-purpose flour if that’s what you have on hand. Bear in mind that all-purpose flour typically has a lower protein content, which might result in a slightly less chewy texture and a smaller rise. You can also experiment with different flours to adjust the flavor and density of your loaf. Consider a blend of 50% bread flour and 50% whole wheat or whole rye flour for added complexity and nutrition. Even 100% whole wheat or rye can be used, though they will produce a denser loaf with distinct characteristics. The beauty of sourdough lies in its adaptability to various flour combinations.

Do I Have To Allow The Water And Flour Mixture Time To Autolyse?

Skipping the autolyse step is strongly discouraged for optimal sourdough results. This initial resting period for the flour and water mixture is incredibly beneficial. It allows the flour to fully hydrate, and enzymes naturally present in the flour begin to break down starches into simpler sugars. Most importantly, it kickstarts the gluten development process without any mechanical kneading. This makes the dough significantly more pliable, extensible, and easier to handle throughout the subsequent stages, ultimately contributing to a more open crumb structure and a better rise in your final loaf.

Why Do I Need To Strengthen The Dough With Stretch And Folds?

Performing regular “stretch and folds” during bulk fermentation is a cornerstone of artisan sourdough baking. This technique gently develops the gluten network, the intricate web of proteins that gives bread its structure and elasticity. Each fold strengthens the dough, building tension and trapping air within its layers. This process is essential for achieving a higher loaf volume and the desirable open, airy crumb structure that sourdough is renowned for. Without adequate dough strengthening, your bread might be dense, flat, and lack the characteristic chewiness.

How Long Can I Leave The Dough In The Refrigerator For Proofing?

The cold proofing period in the refrigerator offers remarkable flexibility. You can confidently leave your dough to proof for a minimum of 12 hours, extending up to 18 hours, and sometimes even longer depending on your starter’s activity and refrigerator temperature. This extended cold fermentation not only slows down the yeast activity, allowing you to bake on your schedule, but it also significantly deepens the flavor profile of your sourdough. The longer the cold proof, the more complex and nuanced the tangy notes will become.

When Can I Cut Into My Loaf Of Sourdough Bread?

Patience is truly a virtue when it comes to sourdough. It’s highly recommended to wait at least 1 to 2 hours, and ideally even longer, before cutting into your freshly baked loaf. While the aroma is irresistible, cutting into the bread before it has fully cooled allows the internal structure to set properly. Slicing a hot loaf can result in a gummy, moist crumb because the starches haven’t had a chance to fully gelatinize and firm up. Allowing it to cool completely ensures a perfectly structured, airy, and non-gummy interior.

How Can I Be Sure The Sourdough Bread Has Baked Completely Through?

The most reliable method to ensure your sourdough bread is fully baked is by checking its internal temperature with a kitchen thermometer. Insert the thermometer into the center of the loaf. The bread is done when the internal temperature reaches approximately 208-210 degrees F (98-99 degrees C). This temperature indicates that the crumb is cooked through, and the loaf will have the ideal texture and mouthfeel.

Overhead photo of a freshly baked sourdough loaf on a wooden cutting board with several slices, highlighting its beautiful crumb and crust.

There’s nothing quite like serving a warm, freshly sliced loaf of homemade Sourdough Bread alongside your favorite family meals. If you enjoyed this recipe, you might also love exploring these other delicious bread creations that my family adores:

Classic Homemade Bread – An incredibly easy step-by-step recipe that yields soft, fluffy, and tender bread, perfect for everyday sandwiches or indulging in French toast!
How To Make Challah Bread – Discover the art of braiding this lightly sweet, rich egg bread. With just 40 minutes of active prep time, you can create a stunning loaf.
Classic Southern Buttermilk Cornbread – Elevate your cornbread experience by skipping the boxed mix and making this tender, buttery, and utterly delicious homemade version from scratch.
Classic Parker House Dinner Rolls – These perfectly fluffy yeast rolls are renowned for their buttery richness, making them an ideal accompaniment to any family meal or holiday spread.
Easy Ice Cream Bread – A surprisingly fun and simple bread recipe that requires no yeast, no kneading, and just two magical ingredients!
Quick Dutch Oven Bread – For those times when you crave artisan bread with less fuss, this simple recipe delivers a hearty, rustic loaf using a Dutch oven.

Let’s Connect and Share Your Sourdough Creations!

If you’ve embarked on this sourdough journey and tried this recipe, I would be thrilled to hear about your experience! Please share your thoughts in the comments below and consider leaving a review. Your feedback is incredibly valuable and helps other aspiring bakers.

Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with photos of your beautiful sourdough loaves! You can also join our vibrant Sugar & Soul Show-offs Community on Facebook to share your creations, participate in our recipe challenges, and connect with fellow home bakers!

5 from 1 vote

Sourdough Bread

Author Rebecca Hubbell

Course Bread

Cuisine Egyptian

Servings 1 2lb loaf

Rate

This Sourdough Bread Recipe is the ultimate step-by-step guide on how to create the perfect homemade loaf of Sourdough Bread from scratch!

Equipment

Dutch oven (or bread cloche)
Lame (for scoring the bread)
Banneton with liner (for proofing the bread) or colander with linen
Rice flour (for dusting the bowls/liner)
Plastic Wrap

Ingredients

▢ 400 grams bread flour
▢ 200 grams whole wheat flour
▢ 460 grams filtered water
▢ 90 grams ripe sourdough starter 8-12 hours after last feeding
▢ 12 grams salt

Instructions

In a large mixing bowl, combine the flours and water and stir to combine as best as possible (the mixture will be “shaggy”). Cover with plastic wrap and set in a warm location for 45 minutes.

400 grams bread flour, 200 grams whole wheat flour, 460 grams filtered water
After 45 minutes (this gives the mixture time to autolyse), add the starter and salt to the flour/water mixture and stir well.

90 grams ripe sourdough starter, 12 grams salt
Cover with plastic wrap and set aside for 4 to 6 hours (see next step for steps to strengthen dough during the 6 hours).
We will perform a set of folds to strengthen the dough during the first two hours of this “bulk fermentation” time.
Every 30 minutes, uncover the bowl of dough. Dip your hands into warm water (this keeps the dough from sticking to your hands). Slide your hands down around the top of the dough. Lift this side of the dough up and fold it down over the side opposite. Turn the bowl 90 degrees and repeat lifting and folding until you have lifted and folded each of the four sides of the dough. Replace the plastic wrap and leave the dough to set for another 30 minutes.
Repeat twice more.
After you’ve completed three sets of lifting and folding the dough, do a final set of dough-strengthening folds. Slide your dampened hands around the dough sides (right and left). Lift the dough straight up from the bowl. The ends will dangle down and stretch. Do not let the dough break. Set the dough straight back down on itself. Rotate the bowl 90 degrees and repeat, completing four lift and stretch sets.
Now let the dough sit for about four more hours undisturbed to complete bulk fermentation.
At this time, the dough should be smooth and rounded, holding its shape with somewhat of a dome toward the edges of the bowl. Large bubbles may appear under the surface of the bread.
Now it’s time to shape the bread into a loaf. We will shape one round loaf but you can divide the dough at this point and make two smaller loaves or shape them into ovals, baguettes, or whatever you desire.
Place the liner in the banneton and sprinkle with rice flour (the rice flour doesn’t have gluten so it won’t stick to the bread dough).
Lift the dough from the bowl and place it into the basket, flipping it upside down so that the smooth “top” of the dough is now face down in the basket. Tuck the excess dough onto itself to form a neat upside-down loaf.
Sprinkle rice flour on top of the dough to prevent it from sticking to the plastic wrap and also to dust the baking dish when it flips over into the pan at baking time.
Wrap the entire basket with plastic wrap so that it is sealed up. Place in the refrigerator overnight or for at least 12 hours.
When it’s time to bake, place the Dutch oven into the oven and preheat to 500°F. Allow the oven and Dutch oven to heat at this temperature for at least 30 minutes, but preferably 1 hour.
Remove the dough from the refrigerator and discard the plastic wrap.
Carefully remove the hot Dutch oven from the oven. Then quickly flip the banneton basket upside down to dump the dough into the center of the Dutch oven.
Score the loaf with the lame. This gives the bread an area for steam to escape and the loaf to puff during baking.
Quickly place the lid on the Dutch oven and return it to the oven. Bake for 20 minutes at 500°F.
Reduce the oven temperature to 450°F and carefully remove the lid – turning the lid away from you so that the steam doesn’t rise out toward you.
Continue baking for about 10 minutes longer or until the crust is deep golden brown.
Remove from the oven and transfer the loaf to a cooling rack to cool completely.

Notes

Storage: Store cooled bread in an airtight container once it has been cut into. Bread is most delicious the first day after baking.
Rice Flour is also recommended since it’s the best choice for dusting bannetons for sourdough because it’s gluten-free and doesn’t absorb moisture in the same way that all-purpose or bread flour does. It is not actually used in the dough itself.
Bread flour is preferred to all-purpose flour here, but you can use all-purpose if that’s all you have. Whole wheat or whole rye is fine. You can do 100% bread flour or really any combination.
This is a 77% hydration recipe – to find the hydration, you’re dividing the amount of water by the amount of flour. Stick between 70% and 80% hydration – the lower the hydration, the easier the bread is to work with, but the higher hydration, the yummier. 🤣 (Higher hydration has a more open crumb and a thinner/crispier crust). We’re also using 15% starter and 2% salt.
The step to autolyze the dough seems to help get the gluten developing and make the dough more pliable from the start. This method worked best for me.
There are two basic techniques of the “stretch and folds” – the easy over method is done when the dough is just starting to develop and the lift and set down method is done later in the process when the dough is much more pliable and stretchy. The stretches and folds help the gluten develop, strengthen the dough, and add air.
Overnight proofing in the fridge helps the dough develop more flavor and slows down the fermentation process. It’s pretty flexible. You can leave the dough in the fridge for 12 to 18 hours at least if you need flexibility in baking time.
The lame and the proofing baskets make a world of difference. Go ahead and invest in these; they’re worth the results.

Nutrition

Did You Make This Recipe?

Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!

Rate this Recipe
Pin Recipe
Share Recipe