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My Sourdough bread recipe

I’m not a professional baker — just someone who has been baking sourdough bread at home for the past five years. Over time, through plenty of trial and error, this is the method that has worked most consistently for me. Sourdough baking can vary depending on your starter, your flour, your kitchen temperature, and your schedule, so think of this recipe as a reference point rather than a strict rulebook. Use it as a guide, learn how your dough behaves, and don’t be afraid to experiment and adjust along the way.

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Day 1

Night time (9:00 PM) - Feed starter (1:3:3 ratio)
In a clean jar, mix:

  • 15 g starter

  • 45 g flour

  • 45 g water

Mix until fully combined and no dry flour remains.

Cover loosely and leave at room temperature for about 2 hours, or until you begin to see signs of activity such as small bubbles forming.

Transfer the starter to the refrigerator overnight.

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Day 2

Morning (7:00 AM) - Build levain (75/75/75)

Remove the starter from the fridge and let it sit at room temperature for 30–60 minutes.

In a bowl, mix:

  • 75 g starter

  • 75 g water

Stirring until the starter dissolves. Add:

  • 75 g flour

Mix until fully combined and no dry flour remains.

Cover loosely and leave at room temperature until the levain is active, bubbly, and roughly doubled in size.

This usually takes 4–6 hours, depending on room temperature.

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Afternoon (4:00 PM) - Mix final dough

In a large bowl, combine:

  • 500 g flour

  • 325 g warm water

  • levain

Mix until fully incorporated and no dry flour remains. If you prefer a slightly more open crumb, you may add an additional 15 g water during mixing.

Cover and let the dough rest for 30 minutes.

At 4:30 PM, sprinkle 11 g salt over the dough and mix thoroughly until the salt is fully incorporated. Cover the dough and begin bulk fermentation.

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Afternoon (5:00 PM) - Bulk fermentation

Strength-building folds (every 30 minutes)
Perform a series of folds during bulk fermentation to strengthen the dough:

  • 5:00 PM — Fold 1

  • 5:30 PM — Fold 2

  • 6:00 PM — Fold 3

  • 6:30 PM — Fold 4

  • 7:00 PM — Fold 5

  • 7:30 PM — Fold 6

Keep the dough covered between folds.

By the end of bulk fermentation, the dough should feel stronger and smoother, show noticeable bubbles, and have risen by about 30–50% (around 7:30–8:00 PM).

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Evening (8:00 PM) - Shape
Shape the dough and place it into a floured banneton.

Cover and transfer to the fridge overnight for the final proof.

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Day 3

Anytime

Preheat the oven to 230–250 °C with your Dutch oven inside for 30–40 minutes.

Remove the dough from the fridge, score the surface, and bake straight from the fridge.

Bake covered for 20 minutes, then remove the lid and bake uncovered for 20–25 minutes, until the crust is deeply golden.

You can bake in the morning, afternoon, or evening — the fridge acts as a pause in fermentation rather than a strict deadline.

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