In the next 24-48 hours, you’ll pull a crusty, golden loaf from your oven. The kind with that satisfying crackle when you tap it and an open, airy crumb inside.

This is the real deal. No shortcuts, no compromises. Just you, flour, water, salt, and a little wild yeast and bacteria magic.

First time? Don’t worry. Even a “failed” sourdough makes incredible toast. You’ve got this.

Ready to create something delicious?

Before we start, make sure you have:

• Flour (bread flour recommended)
• Water
• Salt
• Active sourdough starter (bubbly and ready)

No starter yet? Create one first and come back when it’s active.

Want to watch the full process? Here’s the masterclass this journey is based on:

For one loaf, you'll need approximately:

Combine flour, water, starter, and salt in a bowl. Mix until no dry flour remains.

This should take 2-3 minutes by hand or with a stand mixer. This starts the fermentation immediately (Fermentolysis).

After mixing, wait 30 minutes.

Perform the Windowpane Test: Gently stretch a piece of dough.

• If it tears: Knead for 2-3 minutes, then rest for 10 minutes. Repeat until it passes.
• If it stretches thin (translucent): Proceed to the next step.

Cover the dough and let it rise. Go by the signs of the dough:

• Volume increase of 30-50% (use an Aliquot Jar to measure)
• Surface bubbles visible on top
• Jiggly texture when you shake the bowl
• Sweet/sour smell developing

If the dough flattens out, perform a stretch and fold. This typically happens 1-2 times throughout bulk fermentation.

This typically takes 6-12 hours. Go by signs of the dough, not time.

Gently divide the dough and preshape it into rounds.

Note: Dividing and pre-shaping is only needed if you’re making more than one loaf. Otherwise, shape directly.

Let the dough rest for 15-20 minutes uncovered.

This relaxes the gluten and makes final shaping easier.

Note: Bench rest is only needed if you pre-shaped. Otherwise, shape directly.

Shape into a Batard (oval) or Boule (round).

Place in a banneton or a bowl lined with a kitchen towel, seam side up.

Proofing is the final fermentation after shaping. Choose your method:

• Cold Proof (Recommended): Cover and refrigerate (4°C/39°F) for 8-96 hours. Ideal for scheduling fresh bread for breakfast or dinner.
• Room Temperature: Wait 1-3 hours until the finger poke test dent springs back slowly.

Preheat oven to 230°C (450°F) for 30-45 minutes.

🌡️ Pro Tip: Use an oven thermometer. You’d be surprised how often ovens run hot or cold compared to the setting.

Settings: Top/bottom heat, no fan. If fan cannot be disabled, use a Dutch oven. If you have a steam oven, use the maximum steam setting. Troubleshoot oven issues.

Transfer dough to parchment paper.

Score the surface at a 45-degree angle to create an “ear.”

Scoring takes practice! It will take a few attempts to get it right. If done correctly, you’ll have amazing oven spring.

First 30 minutes: Bake with steam (water tray, oven steam setting, or Dutch oven lid) to prevent the crust from setting too fast.

Then 20 more minutes: Remove steam/lid and bake until desired crust color. Keep oven at 230°C (450°F). You can now use the fan setting of your oven to reduce baking time and save energy.

Tip: If you have a thermometer, you can measure the core temperature. The bread is done when it reaches 92°C (198°F).

Congratulations! 🎊

Let your bread cool for at least an hour before slicing. You did it! Enjoy your homemade sourdough masterpiece.

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