Sourdough loaf


  • 300 grams – whole wheat flower
  • 300 grams – all purpose or bread flour
  • 512 grams – water
  • 63 grams – starter
  • 10 grams salt


If you do mill your own flour make sure you sift some of the bran out to create a high extraction flour and a product that is a little easier to work with.

Steps and timing – Adjust timing to your schedule!

3:00pm – combine flour with water and let it sit for at least 1 hour. Ideally you wait 4-5 hours but its not necessary. This step is called Autolyse which hydrates the flour and also develops some sugars in the flour for a better end result

3:00pm feed your starter equal parts (by weight) flour and water and let sit for 4-5 hours until active

7-8:00pm – add the starter to the dough and start your stretch and folds every thirty minutes for the first 2 hours of the bulk rise. On the second or 3rd stretch and fold, add your seasoning of choice to the dough.

10:00pm – stretch and folds are done, cover and let it bulk rise/ferment overnight.

7:00am – dough has risen, give it one last stretch and fold and remove it on the work surface to bench rest for 20-30 minutes.

7:30am – form loaf and place in some sort of proofing basket for 1-2 hours until it has risen (like in video).

8:30am- Preheat heavy pan with lid on at 500 degrees for 1 hour

9:30am – Flip loaf out on parchment paper, score the loaf and transfer to the pan. Put lid on and bake for 20 minutes

9:50am – take lid of, turn over down to 450 and bake uncovered for 20 more minutes

You may also like...