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TCR sourdough bread, September 29, 2019
Sourdough starter in storage jar
Sourdough starter ready for feeding
Starter with added flour
Mix flour and water into starter
Whisk starter
Cover bowl of starter after feeding
Place covered bowl with starter in warmed oven
Starter with yeast beginning to bubble
Digital scale to measure flours and water
Newly mixed leaven
Leaven covered
Leaven ready to use
Scrape leaven into bowl with water
Pour in mixed and warmed flours
Empty flour from plastic container into mixing bowl
Stir flours, water, and leaven
Stir to moisten all flour
Continue to stir until dough is too stiff to mix in more flour
Dough scraper
Scrape flour from side of bowl
Cut flour into dough
Scrape and cut until all flour in mixed into dough
Dough after flours, water, and leaven are mixed
Cover dough
Covered bowl with freshly-mixed dough
Sprinkle salt onto dough
Spread salt evenly across surface of dough
Sprinkle water onto salted dough
Spread water evenly across surface of dough
Wet hands so dough won’t stick to them
Poke salt into the dough
Poke salt into the dough
Squeeze dough to distribute salt
Squeeze dough to distribute salt
Squeeze dough to distribute salt
Let dough squish out between fingers or hands
Stretch dough
Fold stretched dough into plastic container
Digital thermometer to test temperature of dough and bread
Test dough temperature
Dough temperature should be 80° to 85° F
Seal plastic container
Dough in sealed container
Wet hands so dough won’t stick to them
Reach under dough along side of plastic container
Grab dough
Stretch dough
Fold dough to opposite side of container and press down
Folded dough
Flour cookie sheet
Turn dough onto cookie sheet
Turn dough onto cookie sheet
Dough on cookie sheet
Wet hands so dough won’t stick to them
Gently flatten the dough
Dough after flattening
Fold dough from first side
Fold dough from second side
Fold dough from third side
Fold dough from fourth side
Seal seam by pinching
Proofing basket for sourdough bread
Flour-sack dish towel to line proofing basket
Line proofing basket with cloth and sprinkle with flour
Lift dough ball
Dough ball in proofing basket
Fold ends of cloth to cover dough ball in basket
Dough after rising
Aluminum pot with cover for baking sourdough bread
Heat baking pot and lid
Lame handle and blades to score top of dough ball
Lame handle before attaching blade
Lame ready to use
Prepare to make first cut
Pull lame through dough
Start second cut
Finish second cut
Scored dough
Auxiliary pot with lid
Lid can rest inverted on auxiliary pot
Lay second cloth over proofing basket
Place lid over proofing basket
Lift basket and lid
Hold the lid
Invert lid with cloth and basket
Position inverted lid over auxiliary pot
Rest inverted lid with basket lid on auxiliary pot
Inverted basket resting on inverted lid
Remove basket
Inverted dough ball (after cloth lining proofing basket has been removed)
Tilt lid with dough ball toward heated put, holding onto cloth
Lift handle of pot to angle it toward lid with dough ball
Flip the dough ball into the pot, maintining a grip on one corner of the cloth
Dough in pot ready to bake
Phase 1: Bake in covered, preheated pot
Phase 2: Remove covered pot from oven
Phase 2: Remove lid from pot
Phase 2: Return uncovered pot to oven
Phase 2: Finish baking the bread uncovered
Test inner temperature of bread
Bread is done at 205° F
Bread just out of oven
Cool bread on rack
Slice the bread
End sliced off
Stretching and folding the dough produces light and airy texture
TCR sourdough bread, sliced