The Best Beginner Sourdough Easy | Step-by-Step Guide for Perfect Results

Описание: IF YOU DON’T HAVE A PROOFING BOX – this video will show you how to work in ANY circumstances. 🌡️

The dough-making process is ALWAYS the same. The only difference is temperature & timing.

👉 At 25°C you can bake same day.
👉 At 22°C you need to proof overnight in the fridge, and bake the next morning or evening.

⸻

🍀 STARTER FEEDING
• 2–3 g starter
• 100 g flour (12–14% protein)
• 100 g water

⏰ Feeding guide:
• At 22°C → feed 8:00 p.m., peak by 10:00 a.m. (2-hour peak window)
• At 25°C → feed 10:00 p.m., peak by 7:00 a.m. (1-hour peak window)

⸻

🥖 DOUGH INGREDIENTS
• 500 g bread flour (12–14% protein)
• 350 ml water (22°C)
• 100 g active starter
• 10 g salt

⸻
Aditional table for feeding starter:

🌡️ At 22 °C (cooler room)
• 2% inoculation [2 g starter + 100 g flour + 100 g water] → peaks in 14–18 hours (good for long overnight)
• 5% inoculation [5 g starter + 100 g flour + 100 g water] → peaks in 10–14 hours (perfect for overnight build)
• 10% inoculation [10 g starter + 100 g flour + 100 g water] → peaks in 8–10 hours (may peak before morning)
• 20% inoculation [20 g starter + 100 g flour + 100 g water] → peaks in 4–6 hours (best for same-day use)

⸻

🌡️ At 25 °C (warmer room)
• 2% inoculation [2 g starter + 100 g flour + 100 g water] → peaks in 12–14 hours
• 5% inoculation [5 g starter + 100 g flour + 100 g water] → peaks in 8–10 hours
• 10% inoculation [10 g starter + 100 g flour + 100 g water] → peaks in 6–8 hours
• 20% inoculation [20 g starter + 100 g flour + 100 g water] → peaks in 3–5 hours

🔹 Step-by-Step Dough Process

1. Autolyse (30–60 min)
• Mix 500 g flour and 350 ml water until no dry bits remain.
• Dough will look shaggy — that’s normal.
• This stage helps gluten start developing.

2. Add Starter + Salt
• Mix in your active starter and exactly 10 g of salt.
• Salt is important: it regulates fermentation and prevents over-proofing.

3. Bulk Fermentation (3 hours at 22–25°C)
• Cover the bowl (shower cap, damp towel, or lid).
• Perform stretch and folds every 40 minutes (3 sets total).
• First: pull dough up and fold over.
• Second: repeat after 40 minutes.
• Third: after another 40 minutes, you can finish with a coil fold if you like.
• Rest the dough for the remainder of the 3 hours.

4. Pre-shaping
• Lightly spray surface with water.
• Turn dough out and form into a rectangle.
• Fold each side to the center, then roll into a spiral.
• Round gently with a spatula or hands, no strong tension needed.
• Rest for 20 minutes.

5. Final Shaping
• Dust surface and banneton with rice flour.
• Shape dough into rectangle again, fold bottom up, sides in, top down, and seal the seam.
• Roll into a spiral and build surface tension by pulling against the counter.
• Place seam-side up in banneton.

6. Final Rise
• At 25°C (proofer or warm kitchen) → dough will be ready to bake in 2 hours.
• At 22°C (room temp) → dough should be refrigerated for overnight proofing. Bake the next morning or even the following evening.

⸻

🔥 Baking Instructions
• Preheat oven and Dutch oven to 240°C about 40 minutes before baking.
• Turn dough onto baking paper.
• Score loaf (simple cut if same-day, creative scoring works better with overnight dough).
• Add hot water for steam.

Baking schedule (total 50 minutes):
1. First 7 minutes → make an extra score if needed, add a little more water.
2. Continue baking 33 minutes at 240°C covered (inside Dutch oven with lid).
3. Remove lid, lower to 230°C, and bake 10 minutes uncovered for crust.

⸻

✅ Results
• Same-day bake: fluffy crumb, simple scoring, good spring.
• Overnight proof bake: stronger structure, open crumb, more creative scoring possible.

Enjoy your sourdough — soft inside, crisp outside. Don’t forget to let it cool before slicing (if you can resist)!