65% Hydration Sourdough Recipe (3 Loaves)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix until the dough is elastic and no longer shaggy, about 8 to 10 minutes.

Step 2

Let rest 30 to 45 minutes. This window is flexible. If life happens and it sits closer to an hour, that’s completely fine.

Step 3

Perform your first set of stretch and folds.

Step 4

Continue stretch and folds in this same pattern until the dough is holding its shape between folds, usually 3 to 4 sets total.

Step 5

Let the dough continue bulk fermentation.

Step 6

Timing will vary depending on your environment. In warmer kitchens this may take around 6 hours. Cooler kitchens may take 10 to 12 hours.

Step 7

Trust your intuition. You are looking for: • visible growth • puffy, jiggly, marshmallow-like dough • a slight dome on top The dough should not feel sticky. It should feel lightly tacky and gently pull away from the sides of the bowl. That’s the sweet spot. Keep notes so you can repeat what works or make small adjustments next time.

Step 8

Once bulk fermentation is complete, turn the dough onto the counter and divide into 3 equal portions.

Step 9

Preshape and rest 15 to 20 minutes, covered with a bowl or damp tea towel.

Step 10

Perform your final shaping.

Step 11

You can bake right away, but I recommend at least a short rest in the fridge to firm the dough and make scoring easier.

Step 12

For flavor: Short fridge time = milder profile Longer fridge time (1 to 3 days) = more tang

Step 13

Preheat oven to 450°F. If using a Dutch oven, place it inside while preheating.

Step 14

Bake covered for 20 minutes, then uncovered for another 20 minutes, or until the internal temperature reaches 205°F.

Step 15

Cool before slicing… or don’t. Fresh bread is hard to resist.

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