| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
24 hours |
Description
A typical 24-hour sourdough bread schedule — timing may vary slightly depending on your room temperature and starter activity.
Instructions
| Time | Step | Notes |
|---|---|---|
| 8:00 AM | Feed Starter | Discard all but at least 2 tablespoons of starter. |
| 12:00 PM | Autolyse | Combine flour and water; rest before adding starter. |
| 1:00 PM | Add Starter & Salt | Incorporate both into the dough. |
| 1:30 PM | Stretch & Fold | Every 30 minutes for 2–2.5 hours. |
| 3:30 PM | Bulk Rise | 1–3 hours, until dough rises 30–50%. |
| 8:30 PM | Pre-shape & Bench Rest | Allow dough to relax before final shaping. |
| 9:00 PM | Final Shaping & Proof | Place in proofing baskets, cover, and refrigerate overnight. |
| 9:00 AM (next day) | Bake | Preheat Dutch oven to 500 °F. Bake 20 min with lid on, reduce to 450 °F and bake 15–30 min with lid off. |
Notes
- Adjust fermentation and proofing times based on room temperature.
- For extra crust color, mist loaf lightly with water before baking.
- Fully cool before slicing for best crumb texture.