[test] How I Bake Sourdough Bread:

I’ve been baking sourdough most weekends for the past year, and I finally have a routine reliable enough to write down.

The starter

Feed it 1:1:1 (starter:flour:water) the night before. By morning it should have roughly doubled and pass the float test.

The dough

• 500g bread flour
• 350g water
• 100g active starter
• 10g salt

Mix, rest 30 minutes, then do four sets of stretch-and-folds, 30 minutes apart. Bulk ferment until it’s grown by about 50%.

The bake

Dutch oven, lid on, 30 minutes at 240°C, then lid off for another 15-20 minutes until the crust is deep brown.

That’s it — no exotic technique, just consistency.