02/04/2026
🥖My sourdough bread method🥖
▶️Two days before baking bread
⭐9pm(ish) Remove sourdough starter from fridge, feed and leave on counter.
▶️Day before baking bread
⭐11am(ish) Feed starter again, leave on counter.
⭐7pm (ish) Mix dough (see recipe below), leave rise at room temperature overnight. I rise in ice cream buckets with the lid on.
▶️ Day of Baking
⭐Flour a clean workspace and scrape dough out. Fold and shape into desired shape, place on a cookie sheet lined with parchment paper. Sprinkle the top with extra flour and dust to completely cover.
⭐Second rise for 30-60 minutes before putting in a hot oven. Keep preheating time in mind. Either put in oven straight on cookie sheet with a oven safe dish of water to create steam for first 20 minutes of baking -OR- gently transfer dough into Dutch oven by lifting the parchment paper as a sling. Use the lid of the Dutch oven instead of a dish of water for steam.
This method is what works best for me but it may take some time to develop your own rhythm. Starters can react faster or slower during different seasons and the temperature of your home plays a big role in how long it takes to bulk ferment. There are endless amounts of ways to make sourdough, there is no wrong way.
🍞Sourdough Bread Recipe🍞
-17.35 oz flour
-8.80 oz water
-5.5 oz sourdough starter *passing float test*
-.90 oz olive oil
-.35 oz sea salt
-Mix everything well, cover and let bulk ferment at room temperature 10-15 hours, best overnight.
-Next morning shape dough and let rise again (second rise) for 30-60 minutes before baking.
- Score a design or just slash a basic X or line in top of bread to allow it to 'bloom' as it rises during baking.
-Bake at 450 degrees for 20 minutes with either a lid on Dutch oven or with a oven safe dish of water to create steam.
-Then reduce heat to 400 degrees, removing lid or dish of water and bake for an additional 40 minutes.
❓*What is the float test you ask? Drop a spoonful of fed sourdough starter into a glass of water to test if its ready to be made into bread. If it floats its ready to use! If it sinks then it still needs time to ferment or it's been too long since its last feed. Typically 6-8 hours after a feed its ready to use, but this can range from 3-15 hours in my experience.
