I’m often asked how my dough stays so firm and perfect for artistic designs. While many factors and tools contribute to the final result, my recipe is the foundation—it all starts here. In this post, I’m excited to share all the details with you! A sourdough recipe is fairly simple in terms of ingredients, but the hydration level and flour type can make all the difference. This recipe uses bread flour, which creates a chewy loaf with great dough strength. It has 72% hydration—a moderate level that isn’t too high, making it ideal for artistic scoring.
How to Calculate Hydration Percentage
You might be wondering—how do I determine the hydration percentage of a loaf? It’s math, but I promise it’s easy!
✅ Take the amount of water (in grams) and divide it by the amount of flour (in grams). Then, move the decimal two places to the right. Example: 360g water ÷ 500g flour = 0.72 (or 72%)
✅ Want to adjust the hydration of a recipe? Multiply the flour amount by the desired hydration percentage to get the new water amount.Example: 500g flour × 75% = 375g water
Now that we’ve got that covered—here’s my recipe!
Ingredients:
100g active starter (25%) *if you need starter you can purchase mine HERE!
360g warm water (72%)
500g Bread Flour ( I prefer Bob's Red Mill Artisan Bread Flour)
10g salt (2%- I use Trader Joe's Fine Sea Salt)
Step 1: Preparing the Dough
Add your active starter to a bowl.
Add your warm water.
Mix starter with the water till it is “milky." I like to use a Danish Hook.
Add the flour.
Mix those ingredients together a bit with the Danish Hook, then mix for 2-3 minutes with your hand.
Cover the bowl and let it sit for 30-60 minutes.
Add the salt and a splash of water.
Mix the dough for about another 2 minutes with your hand, until water and salt are fully incorporated.
Cover again and let rest for 30 minutes.
Step 2: Stretch and Folds
Over the next 1.5-2.5 hours, perform 3-5 sets of “stretch and folds”, covering and letting the dough rest after each set. If your dough feels weak, do 5 sets.
Step 3: Rest & continued fermentation
Cover the dough and let it rest at room temperature. The resting time will vary depending on your starter, climate, and dough temperature—the best way to learn is through practice! In my San Diego kitchen, with this recipe, the bulk fermentation typically takes 6–7 hours in the summer and 8–9 hours in the winter. However, timing can differ based on your environment, so it's important to watch your dough rather than the clock.
You'll know it's ready with experience, but some good signs include:
✔ Growth—the dough has visibly expanded
✔ Air bubbles—large bubbles can be seen on the surface
✔ Wobbliness—a slight jiggle when you move the bowl
Trust the process, and soon, you'll recognize when your dough is just right!
Step 4: Shaping
Turn the dough out onto a lightly floured, clean counter (you can use a flour duster to make this easy) . Gently spread it into a square shape. Fold the left side over to the center, then fold the right side over the left. Next, roll it up from the top down, just like a burrito. (The dough may be a bit sticky—feel free to add a little flour if needed! A bench scraper is also a great tool for shaping.) Once rolled, push the dough away from you, then pull it back towards you to build tension. Repeat this 3–4 times until the dough becomes round and bouncy.
Lightly dust the top with flour, then use a bench scraper to carefully pick up the dough, flip it over, and place it into a floured banneton (THESE are my favorite bannetons and ensure your dough will not become too dry or too moist). Cover with a plastic wrap, cloth cover, or even a shower cap!
Step 5: Cold Proofing
Place the banneton in the fridge anywhere between 12-24 hours-you can go up to 72 but your loaf might be a little deflated and tangy!
Step 6: Scoring & Baking
When you're ready to bake, preheat your oven to 500℉ with your Dutch oven inside for 30 minutes.
Carefully flip the dough out of the banneton onto a sheet of parchment paper or a silicone baking mat/sling. Score your bread. Using a cake stand and bread lame can make this process more efficient and precise! Using the parchment paper or baking mat, carefully lift the dough and place it into the hot Dutch oven.
Lower the temperature to 430℉ and bake:
✔ 30 minutes with the lid on
✔ 20 minutes with the lid off (Baking times may vary depending on your oven, so keep an eye on your bread and adjust as needed.)
For storage:
✔ If you’re eating the bread that day, store it cut side down on the counter.
✔ Leftovers can go in a paper bag or under a glass dome.
✔ I sometimes freeze slices—you can pop them straight into the toaster oven from the freezer, and they’ll taste just as fresh!
I hope you give this recipe a try and if you do, be sure to tag me on Insta/TikTok @the.sourdough.mama
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