When is sourdough ready to shape? Give the bowl a gentle shake. Look for dough that has puffed up, shows bubbles along the sides and wobbles as one piece. Those signs tell you more than a timer can. Here’s the recipe to keep beside your mixing bowl.
Ingredients for one loaf
- 500 g bread flour
- 350 g water
- 100 g active sourdough starter
- 10 g salt
Mix today, bake tomorrow
- Mix. Stir the ingredients together until no dry patches of flour remain. Cover the bowl and rest for 30 minutes.
- Fold. With a damp hand, lift one edge of the dough and fold it over the center. Turn the bowl and repeat around the dough. Do 3–4 sets, about 30 minutes apart.
- Look for the jiggle. Leave the dough covered at room temperature. It’s ready to shape when it has grown noticeably, feels airy and shows bubbles. If it still looks tight and barely moves when you shake the bowl, give it more time. A cooler kitchen will slow this stage.
- Shape and chill. Gently shape a round or oval loaf. Place it seam-side up in a floured proofing basket or a bowl lined with a floured tea towel. Cover and refrigerate for 12–18 hours.
- Score and bake. Preheat a Dutch oven and its oven-safe lid to 475°F. Turn the cold loaf out onto parchment rated for the baking temperature, score the top and carefully lower it into the pot. Reduce to 450°F and bake covered for 30 minutes. Remove the lid, lower to 400°F and bake about 10 minutes more, until deeply golden. Cool completely on a rack before slicing.
Watch the original recipe on Facebook. If a step feels tricky, tell us which one in the Reel comments. We’d love to see how your loaf turns out.
Want us to bake your loaf?
We bake in Fayetteville, Georgia. Choose a loaf for local pickup and select an available Friday, Saturday, Sunday or Monday at checkout. Pickup runs noon–6 p.m. See how pickup works.
