How to get your first sourdough loaf to explode with oven spring

Ingredients

• 431 g Strong Bread Flour (12% protein or higher, for dough)
• 263 g Water (Room temperature)
• 10 g Sea Salt (Fine sea salt)
• 5 g Discard Starter (Leftover starter from previous feed)
• 50 g Water (for starter feed) (Room temperature, used to feed the discard)
• 50 g Strong Bread Flour (for starter feed) (Same flour as dough)
• 96 g Ripe Sourdough Leaven (Fed overnight, at peak activity)
• 10 g Rice Flour (For dusting the dough before proofing)

Instructions

1. Feed the Discard to Create Leaven (Night Before)

   Combine the 5 g discard starter with 50 g water and 50 g strong bread flour in a small jar. Stir until smooth, seal the lid, and let sit at 25 °C (77 °F) overnight.

   Time: PT5M

   Temperature: 25°C

2. Mix the Dough

   In a large mixing bowl, dissolve 10 g sea salt in 263 g water. Add 431 g strong bread flour and stir until no dry spots remain. Finally, fold in 96 g of the ripe leaven.

   Time: PT5M

3. Autolyse (Rest)

   Cover the bowl and let the dough rest for 30 minutes at 25 °C. This allows the flour to fully hydrate.

   Time: PT30M

   Temperature: 25°C

4. Knead to Smooth

   After the autolyse, knead the dough in the bowl for about 1 minute until it becomes smooth and elastic.

   Time: PT1M

5. Bulk Fermentation

   Cover the bowl and let the dough ferment at 25 °C for about 5 hours, or until it has increased roughly 75% in volume.

   Time: PT5H

   Temperature: 25°C

6. Quick Lamination

   Turn the dough onto a lightly floured surface, stretch it into a rectangle, fold one side to the centre, then the other side over the top, and roll the packet twice to create three layers.

   Time: PT5M

7. Shape the Loaf

   Shape the laminated dough into a tight ball, then gently turn it onto a lightly floured countertop, fold the sides toward the centre, and roll it up tightly, sealing the seam.

   Time: PT10M

8. First Proof in Basket

   Dust a proofing basket with rice flour, place the shaped dough seam‑side up, cover with a plastic bag, and let proof at room temperature for 2 hours.

   Time: PT2H

   Temperature: 25°C

9. Cold Retard (Overnight)

   After the room‑temperature proof, cover the basket again and place it in the refrigerator for 12 hours.

   Time: PT12H

   Temperature: 4°C

10. Preheat Oven and Baking Stone

    Place the baking stone in the oven and preheat to 220 °C (430 °F) for at least 30 minutes.

    Time: PT30M

    Temperature: 220°C

11. Score the Loaf

    Turn the chilled dough onto a parchment sheet, score a 5 mm deep slash with a razor blade or lame.

    Time: PT2M

12. Bake Covered (Steam Phase)

    Slide the loaf onto the preheated stone, cover with a large lightweight pot to trap steam, and bake for 20 minutes.

    Time: PT20M

    Temperature: 220°C

13. Bake Uncovered (Crisp Phase)

    Remove the pot and continue baking for another 20 minutes, or until the crust is deep golden and the internal temperature reaches 96 °C.

    Time: PT20M

    Temperature: 220°C

14. Cool the Loaf

    Transfer the loaf to a wire rack and let cool completely (about 1 hour) before slicing.

    Time: PT1H

Nutrition Facts

Calories

1200

Protein

48 g

Carbohydrates

240 g

Fat

12 g

Fiber

8 g