How Long Does It Take to Make Sourdough Bread?
Sourdough bread is a longer process than yeasted bread, but most of it is hands-off. The dough is mixed on day one, held overnight in the refrigerator, and baked the next day. Here's a suggested schedule - adjust it as needed.
Day 1
Day 2
8:00am: Feed your starter
Anytime the next day: Bake the loaf
1:00pm: Mix the dough
1:00-5:00pm: Bulk fermentation
Does Temperature Affect Sourdough Fermentation?
Yes, temperature has a profound impact on how your sourdough bread turns out. Sourdough relies on wild yeast and bacteria, which are highly sensitive to their environment. Most home kitchens are too cool or too inconsistent in temperature for ideal sourdough fermentation. A sluggish, under-fermented starter won't have the strength to properly leaven your dough, and dough that hasn't fermented fully will show it in the final loaf: poor rise, dense crumb, underdeveloped flavor, weak crust, and dull color. Sourdough thrives in a warm, stable environment - warmer than most kitchens naturally are. This recipe calls for 78°F (26°C), which sits in the sweet spot for both starter activation and bulk fermentation, encouraging active fermentation. See our recommended equipment below for tools that can help you maintain the right conditions for both your starter and your dough.
The Folding Proofer maintains a consistent, warm temperature throughout bulk fermentation- the stage where most beginner sourdough attempts go wrong. Without it, fermentation speed will vary depending on your kitchen, making it difficult to predict timing and easy to under-ferment your dough.
A banneton is a round proofing basket that supports your shaped dough as it rises overnight, helping it hold its round shape. It also absorbs excess surface moisture while the dough proofs, which makes scoring easier and contributes to a crisp, blistered crust. If you don't have one, an 8-inch bowl lined with a well-floured tea towel works as a substitute.
This combination is key to developing a great sourdough crust. The Bread Steel provides a hot, solid baking surface for a crispy bottom crust. The Baking Shell traps steam released from the dough during the first phase of baking, keeping the crust soft long enough for the bread to fully expand- giving you that shiny, crackly finish
Beginner Sourdough Bread Recipe
Yield: 1 loaf
Starter Feeding:
Ingredient
Grams
Ripe sourdough starter
100g
Water (78°F / 26°C)
200g
Water (78°F / 26°C)
60g
Dough:
Ingredient
Grams
Sourdough starter
30g
Bread flour
60g
Bread flour
300g
Salt
6g
How to Make Sourdough Bread: Step-by-Step Instructions
In your starter jar, combine 30g of starter, 60g of bread flour, and 60g of warm water (78°F / 26°C). Stir until no dry bits remain. Cover and place in your Folding Proofer set to 78°F (26°C).Your starter will take about 6 hours to ripen at this temperature. It's ready when it has tripled in volume, is full of bubbles on the sides and top, and the texture looks airy rather than thick or liquidy.
Once your starter is ripe, combine 100g of starter (save the remaining starter to continue your culture) and 200g of water in a large mixing bowl. Stir with a dough whisk until the starter is fully dissolved. Add the 300g of bread flour and 6g salt and stir until no dry flour remains- you may find it easier to switch to your hands at this point. The dough will look shaggy and feel rough. That's completely normal. Strength develops later in the process.
This is the most important stage of making sourdough. Here's what happens: your dough will rest in a warm spot while it rises, and during the first two hours you'll perform a series of simple stretch-and-folds to build strength. After that, you leave it alone for the final two hours.
Rest (30 minutes) Place your dough in the Proofer at 78°F (26°C) with the water tray filled. Let it rest undisturbed for 30 minutes. Stretch & Fold (first 2 hours) When the 30-minute rest is up, perform your first set of folds. Then repeat every 30 minutes for a total of 4 sets.
For each set:
- Pick up one edge of the dough and stretch it as far as it will go, then fold it back over itself
- Turn the bowl 90° and repeat until you've folded all four sides
- Return the bowl to the Proofer and rest 30 minutes before the next set
The dough will feel tighter and look smoother with each set. That's the gluten developing. Hands-Off Rest (final 2 hours) After your 4th fold, leave the dough in the Proofer undisturbed until your 4-hour timer goes off.
How do you know when bulk fermentation is done? Your dough should have increased in size by about 50%, feel airy and full of bubbles, and jiggle slightly when you shake the bowl. If it still feels dense and tight at 4 hours, give it another 30-60 minutes.
Dust your round banneton (or an 8-inch bowl lined with a tea towel) generously with flour and set aside. Turn your dough out onto a lightly floured surface and gently coax it into a rough round, being careful not to press out the air bubbles. Then:
- Fold the side closest to you toward the center and press lightly to help it adhere
- Pick up the right and left sides and fold both toward the center, one on top of the other
- Fold the top toward the center – it should now form a small square
- Pinch the top right and bottom left corners toward the center; repeat with the remaining corners
Using your bench knife, carefully flip the dough over. Using the edges of your hands, gently round the dough by tucking it under itself and dragging it across the surface. It should look round and evenly shaped with a smooth top and no tears.
Gently lift the dough with your bench knife and place it seam-side up into your prepared banneton. Pinch the seam closed if needed.
Cover the banneton with a tea towel, a shower cap, or place it inside a large plastic bag. Place it in the refrigerator overnight. You can bake it anytime the next day.
About 20 minutes before you're ready to bake, place your Bread Steel in the lower third of the oven and preheat to 475°F (246°C). There is no need to preheat the Baking Shell.
When the oven is ready, remove the loaf straight from the refrigerator and turn it out onto a piece of parchment paper. Using a sharp paring knife or lame, score a ¼-inch deep "X" across the top of the loaf. Scoring creates weak points that allow the dough to expand evenly — without it, the bread will burst in random places.
Slide your loaf (on the parchment) onto the hot Bread Steel and immediately cover with the Baking Shell. Bake for 20 minutes with the shell on. Remove the shell, reduce the oven to 425°F (218°C), and continue baking for another 15–18 minutes until deep golden brown.
Transfer the loaf to a wire rack and let it cool for at least 2 hours before slicing. Cutting too soon will result in a gummy crumb because the bread continues to set as it cools.
