Sourdough Bread Baking Checklist
Created by Cheli
Step-by-step guide to bake a loaf of sourdough bread at home, from gathering ingredients to cooling the finished loaf.
Please sign in before starting payment and download.
Checklist Items (23)
Gather Ingredients
Measure all ingredients accurately using a kitchen scale for best results.
Bread Flour
500 g of high-protein bread flour (12-13% protein).
Water
350 g of filtered water at room temperature (70% hydration).
Salt
10 g of fine sea salt.
Active Sourdough Starter
100 g of starter that is bubbly and has doubled in size within 4-6 hours of feeding.
Prepare Starter
Ensure your starter is active and ready to use.
Feed Starter
Mix 50 g starter with 50 g flour and 50 g water; let sit 4-6 hours until bubbly.
Check Activity
Perform float test: a spoonful should float in water.
Mix Dough
Combine ingredients to form a shaggy dough.
Combine Flour and Water
In a large bowl, mix flour and water until no dry bits remain; let rest 30 minutes (autolyse).
Add Starter and Salt
Add the active starter and salt to the autolysed dough; mix until fully incorporated.
Initial Mix
Use a wet hand or dough scraper to bring the dough together into a rough ball.
Bulk Fermentation
Allow the dough to rise and develop strength.
Initial Rest
Let the dough rest uncovered for 30 minutes after mixing.
Stretch and Fold Sets
Perform 4 sets of stretch and fold every 30 minutes (total 2 hours).
Monitor Rise
Dough should increase in volume by about 50% and show bubbles on surface.
Shape Dough
Pre-shape, bench rest, then final shape.
Pre-shape
Turn dough onto a lightly floured surface; gently shape into a round ball; let rest 20-30 minutes.
Bench Rest
Allow the dough to relax, covered with a damp cloth.
Final Shape
Shape the dough into a tight boule or batard, creating surface tension.
Final Proof
Proof the shaped dough before baking.
Transfer to Banneton
Place the shaped dough seam-side up in a floured banneton or bowl lined with a cloth.
Cover
Cover loosely with plastic wrap or a damp towel to prevent drying.
Refrigerate
Refrigerate for 12-16 hours (overnight) for cold proof, developing flavor.
Score and Bake
Prepare oven, score loaf, bake with steam, then finish.
Preheat Oven and Dutch Oven
Place a Dutch oven with lid in the oven; preheat to 250°C (482°F) for at least 45 minutes.
Score Loaf
Turn dough onto parchment paper; use a razor or lame to cut a shallow slit or pattern.
Bake with Steam
Carefully place loaf (with parchment) into the preheated Dutch oven; cover and bake 20 minutes.
Bake Uncovered
Remove lid; continue baking 25-30 minutes until deep golden brown.
Cool
Transfer loaf to a wire rack; cool completely (at least 2 hours) before slicing.