Sourdough has a reputation for being fussy. It doesn’t have to be. This is the schedule we’ve baked by for three years: two short sessions on Friday night, ten minutes on Saturday morning, and a loaf by lunch.
Ingredients
- 500 g strong white flour
- 350 g water
- 100 g active starter
- 10 g salt
Method
- Friday, 7pm: mix flour and water, rest 1 hour
- 8pm: add starter and salt, then four sets of stretch-and-folds, 30 minutes apart
- 10pm: shape, place in a floured basket and refrigerate overnight
- Saturday, 9am: bake at 250°C in a lidded pot, 20 minutes covered and 25 uncovered
Common questions
Why is my loaf flat?
Almost always an under-active starter. Feed it twice the day before and make sure it doubles within six hours of feeding.
Can I use wholemeal flour?
Yes — swap up to 30% for wholemeal and add 20 g of extra water. Beyond that, expect a denser crumb.
How do I know it’s baked?
Tap the bottom: it should sound hollow. If you have a thermometer, aim for 96°C in the centre.
Good bread is mostly patience, with a little flour.
Maya Chen
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