Refresh Starter
12-24 hoursFeed starter at 1:5:5 ratio until peak; float test before mixing dough.
Intermediate2-3 days per bake
Sourdough Baking Guide
Free step-by-step sourdough baking for home bakers. Plan sourdough baking with calculators and checklists covering refresh starter, mix and calculate hydration.
home bakerssourdough beginnersartisan enthusiasts
Workflow
Mix and Calculate Hydration
30 minutesWeigh flour and water in grams; target 70-78% hydration for open crumb boule.
Bulk Ferment and Shape
4-12 hoursPerform coil folds every 30-45 min; shape when dough jiggles and passes poke test.
Score and Bake
1 hourPreheat Dutch oven to 475°F; bake covered 20 min, uncovered until 205-210°F internal.
Tools Used
Checklist
0 / 6 completedLoading your checklist…
Prep
Mixing
Ferment
Bake
Reference Materials
Sourdough Hydration GuideTable
Typical hydration by bread style.
| Style | Hydration % | Handling |
|---|---|---|
| Sandwich | 65-68% | Moderate |
| Country boule | 72-76% | Moderate |
| Ciabatta | 78-82% | Advanced |
Dough Temperature TargetStandard
Aim for 75-78°F dough temp after mix for 4-6 hr bulk at room temp.
Keep a Bake Log
Record hydration, times, and crumb photos — patterns emerge after 5 bakes.
Use Rice Flour for Banneton
Rice flour prevents sticking without altering dough flavor.
Autolyse 30 Minutes
Mix flour and water only, rest before salt — easier extensibility.
Safety Notes
- Clean surfaces after raw flour contact if allergens present.
- Ensure internal bread temp kills bacteria — under 200°F risks foodborne illness.