TCR’s Sourdough Bread

Preparing the Dough

Sourdough starter must be activated before dough can be prepared.

These instructions give approximate start times of various steps for the first day of the Two-Day Process and for the One-Day Process.

To prepare the dough:

  1. Make the leaven.
    2-day: 8:30 am
    1-day: 6:00 am
  2. Let the leaven rise for 3 to 6 hours. I typically allow 3 hours for the One-Day process and up to 6 hours in the Two-Day process, depending on my schedule. Bubbles on the surface indicate that the leaven is ready.

    [leaven]
    Leaven ready to use

    While waiting for the leaven to rise, proceed with Steps 3 and 4.

  3. Mix the flours.

    Measure into the plastic container:

    • 380 gm unbleached white bread flour
    • 20 gm gluten flour
    • 100 gm whole-wheat flour
    • 25 gm corn meal (optional)

    Shake the container to mix well.

    Put the containter in the 80° F oven along with the leaven to let the flours warm.

  4. Store the sourdough starter.
    • Discard a little of the starter, leaving about a cup.
    • Feed the starter.
    • Use a spatula to transfer the starter from the mixing bowl to the (clean) storage jar and then return the jar to the refrigerator for later use.
  5. Make the dough.
    2-day: 1:00 pm
    1-day: 10:30 am
  6. Let the dough rest in an 80° F oven for 30 to 40 minutes.

  7. Salt the dough.
    2-day: 2:00 pm
    1-day: 11:30 am
  8. Keep the dough in the plastic container at around 80° F, allowing it to rest and ferment for about 3 – 3.5 hours, stretching and folding it every 20 – 30 as described in Step 9.
  9. Stretch and fold the dough.
    2-day: first folding 2:30, last folding 5:00 pm
    1-day: first folding 12:00 noon, folding fold 2:30 pm
  10. Form the dough ball.
    2-day: 5:30 pm
    1-day: 3:00 pm
  11. Keep the the covered proofing basket at around 80° F for about 30 – 60 minutes to let the dough rise and recover from folding and forming.

    The dough ball will almost doubled in size.

    [dough]
    Dough before rising

    [dough]
    Dough after rising
  12. Refrigerate overnight.
    2-day: 6:30 pm
    1-day: Omit this step.

    Place proofing basket with covered dough ball in the refrigerator.

This page last modified: February 6, 2021