Maintain Between Bakes

From the levain, take 5g of starter and feed. Leave at room temperature until fermentation begins (2–3 hrs), then place in Sourdough Home.

1 : 5 : 5 Sourdough Home · 42°F

Wake Starter Starter is Hungry

The day before dough prep, raise Sourdough Home temperature, discard starter to 5g and feed.

1 : 5 : 5 10+ hrs Sourdough Home · 78°F

Levain Scale Up

Discard starter to 22g for one loaf, 44g for two. Feed and raise temp.

1 : 2 : 2 5–6 hrs Sourdough Home · 78°F

Bulk Proof One Loaf←65% Hydration→

Mix 500g flour + 325g water +
100g starter + 11g salt.
Stretch and fold every 30 min × 4.
Gentle coil folds as necessary.

6–8 hrs DoughBed · 75–82°F

Double batch: expect slightly faster fermentation.

Shape & Cold Retard Build Flavor

Pre-shape, bench rest 20–30 min, then final shape. Coat with rice flour, place in banneton or bread pan. Refrigerate.

8–24 hrs Fridge · 38°F

Bake Dutch Oven Bread Pan

Preheat Dutch Oven for 45–60 min.
Score dough straight from fridge.
Bake 20 min covered, then 20–25 min uncovered to finish.
Rest on cooling rack for 1–2 hours.

40–45 min Oven · 450°F

Bulk Proof Options

      Autolyse — mix flour + water, rest 30–60 min. Add starter, then salt dissolved in water. Improves gluten development and extensibility. Best for high hydration and whole wheat loaves.
    

      Fermentolyse — same, but include starter before rest. Faster fermentation, less control.
    