Setting the Stage (Mise en Place)
Your overnight starter needs to activate for 12 hours at an ambient temperature of 68°F or higher, and 16 hours if below 68°F. Plan accordingly.
Your overnight dough will need 24 hours to wake up once it’s mixed. Plan accordingly.
On bake day, your kitchen must be at least 68°F for proper dough rise. Use a heater or a warm spot if needed. The ideal temp is 75-82°F, not to exceed 85°F.
Ensure you have all the "must-haves" from our artisan toolkit ready to go.
SAMPLE SCHEDULE
The sourdough baking process blends active involvement with nature’s magic.
Let's take a look at a sample schedule to get an idea of the journey ahead.
Actual times will vary based on preference and steps marked with * will depend on temperature
Day 1
You will need about 30min of concentration to activate your Starter culture and mix your pre-ferment, called the Pâte fermentée. Once this step is complete, the microbes will begin to transform the dough overnight and get it ready for the main act the next day.
Day 2
Mixing & Kneading your final dough will take 15-30min. This can be done by hand or with a stand mixer.
For an artisan boule or batard, baked in a dutch oven, you will start the the first Rise, called the Bulk Fermentation, which takes 4-7 hours depending on room temperature.
If baking a pan loaf, expect the Rise to take 7-10 hours. This loaf won't need shaping, proofing, or scoring and can go straight into the oven when ready.
For the boule/batard, you will need to Shape your loaf and set it down for a second rise, called the Proof, which takes 2-3 hours.
Note: The above step is skipped for the pan loaf.
You will Pre-heat your oven, Score your loaf, and Bake!
You can bite into a warm artisanal piece of Fresh Bread.
*Actual times will vary depending on your kitchen temperature. Temperature estimates are provided further in our instructions.
**For more general guidance on planning and timing, we encourage you to read this overview.
Activate Starter and Mix Pre-Ferment
Weigh out 195g (3/4 cup + 1 tbsp, or 195 mL, if you don't have a precision scale) of warm (90-110°F) water into your large mixing bowl. If you can't hold your finger in the water for 5 seconds, it's too hot.
Weigh out 130g (1/2 cup + 2 tsp or 130 mL, if you don't have a precision scale) of warm (90-110°F) water into your large mixing bowl. If you can't hold your finger in the water for 5 seconds, it's too hot.
Hold the included packet of starter culture firmly and shake vigorously in all directions (up, down, left, right, forward, backward) for at least 30 seconds to ensure the contents are thoroughly mixed. Open it and immediately weight out 2.5g (slightly heaping half teaspoon, if you don't have a precision scale) into the water. Seal the packet with tape and store in the freezer. Use the rest within 60 days.
After a minute or so, swish the water around in the bowl to mix with the culture.
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