Complete Sourdough Bread Routine: From Starter to the Perfect Loaf
Tatiana Tintar
1,097 views
Ever wanted to master sourdough bread baking from scratch right in your own kitchen? In this comprehensive, step-by-step masterclass, I take you through my complete daily routine—starting right from feeding the starter all the way to slicing into a warm, perfectly golden, homemade loaf of artisan bread! Whether you are a total beginner looking for a foolproof, simplified method or a home baker wanting to refine your technique, this long-form guide covers every single detail you need to know for baking success.
Complete Sourdough Bread Masterclass: From Starter to Bake
Baking artisan sourdough at home can feel intimidating with all the complex rules online, but it doesn't have to be. In this video, I break down the entire process into easy, manageable steps. You will learn how to manage your active wild yeast starter, calculate hydration ratios, handle high-protein flour blends, master simple stretch-and-fold techniques, and achieve that coveted professional oven spring and blistering crust using heavy Dutch ovens and a simple steam trick.
What You Will Learn in This Video:
The 1:1:1 Starter Feeding Method: How to wake up your sourdough starter from the fridge, use the visual elastic jar trick to track its peak growth, and prep it with zero waste.
The Perfect Flour Blend: Combining whole wheat, spelt, and high-protein unbleached flour for incredible flavor and structural strength.
Simplified Autolyse & Salt Timing: Why adding salt right at the beginning simplifies your bake without sacrificing crumb structure or flavor.
Stretch and Fold Mastery: How to build gluten strength gently over time, handle higher hydration doughs, and adjust your resting intervals based on your schedule.
Bulk Fermentation & Shaping: How to read your dough when it is ready, divide it evenly, and master two different shaping techniques—including the classic bâtard and an easy beginner-friendly round shape.
Cold Retardation: Why an overnight stay in the fridge develops deep, complex sourdough flavors and makes scoring easier.
Baking with Steam: How to preheat your cast-iron pots, score your dough cleanly at a 45-degree angle, use the ice cube trick for maximum steam, and execute a two-stage bake (covered and uncovered) for the ultimate crust.
🕒 Video Timestamps & Navigation:
0:00 - Introduction & Welcome to My Sourdough Routine
0:04 - Phase 1: Feeding the starter
2:24 - Phase 2: Mixing the dough (autolyze)
4:34 - Phase 3: Stretching and Folding
9:04 - Phase 4: Bulk fermentation & Shaping
15:25 - Phase 5: Baking & Enjoying
📋 Artisanal Sourdough Bread Recipe & Ingredients:
Active Sourdough Starter: 300g total (150g per loaf, 1:1:1 feeding ratio used beforehand)
Water: 660g total (330g per loaf, room temperature)
Flour Blend:
600g Unbleached, Untreated, High-Protein Bread Flour
200g Whole Wheat Flour
200g Spelt Flour
Fine Sea Salt: 25g total (for two loaves)
🥣 Step-by-Step Cooking Instructions:
Feed the Starter:
Take your starter from the fridge, let it rest for 30 minutes, then mix 100g active starter, 100g water, and 100g flour. Place a rubber band around the jar and cover with a breathable cloth until tripled in volume (approx. 4 hours).
Autolyze & Mix:
Measure 660g water and all your starter into a large bowl. Add the flour blend and 25g salt right away. Mix thoroughly until no dry flour remains. Cover with plastic wrap and let rest for exactly 1 hour.
Stretch and Fold:
Perform at least 3 to 4 stretch-and-folds spaced 40 minutes apart (or 30 minutes if you are short on time). Wet your hands slightly, pull the underside of the dough up and over the top, turning the bowl as you go.
Bulk Fermentation:
Let the dough ferment on the counter until it becomes airy, smooth, and holds its shape well. Divide into two equal halves and pre-shape into smooth rounds.
Shaping & Cold Retard:
Shape your loaves into a classic bâtard and a simple round loaf. Place them upside down in floured proofing baskets lined with kitchen towels. Cover and refrigerate overnight.
Baking:
Preheat your oven and heavy Dutch ovens to 250°C (482°F) for 20 minutes past the beep. Turn out your loaves onto parchment paper, score at a 45° angle with a razor blade, place into the hot pot with 3-4 ice cubes, and cover. Bake covered at 250°C for 25 minutes, then uncover, drop the oven temperature to 180°C (356°F), and bake for another 25 minutes.
Cool for 30 minutes before slicing!
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Complete Sourdough Bread Routine: From Starter to the Perfect Loaf
Tatiana Tintar
1,097 views
Ever wanted to master sourdough bread baking from scratch right in your own kitchen? In this comprehensive, step-by-step masterclass, I take you through my complete daily routine—starting right from feeding the starter all the way to slicing into a warm, perfectly golden, homemade loaf of artisan bread! Whether you are a total beginner looking for a foolproof, simplified method or a home baker wanting to refine your technique, this long-form guide covers every single detail you need to know for baking success.
Complete Sourdough Bread Masterclass: From Starter to Bake
Baking artisan sourdough at home can feel intimidating with all the complex rules online, but it doesn't have to be. In this video, I break down the entire process into easy, manageable steps. You will learn how to manage your active wild yeast starter, calculate hydration ratios, handle high-protein flour blends, master simple stretch-and-fold techniques, and achieve that coveted professional oven spring and blistering crust using heavy Dutch ovens and a simple steam trick.
What You Will Learn in This Video:
The 1:1:1 Starter Feeding Method: How to wake up your sourdough starter from the fridge, use the visual elastic jar trick to track its peak growth, and prep it with zero waste.
The Perfect Flour Blend: Combining whole wheat, spelt, and high-protein unbleached flour for incredible flavor and structural strength.
Simplified Autolyse & Salt Timing: Why adding salt right at the beginning simplifies your bake without sacrificing crumb structure or flavor.
Stretch and Fold Mastery: How to build gluten strength gently over time, handle higher hydration doughs, and adjust your resting intervals based on your schedule.
Bulk Fermentation & Shaping: How to read your dough when it is ready, divide it evenly, and master two different shaping techniques—including the classic bâtard and an easy beginner-friendly round shape.
Cold Retardation: Why an overnight stay in the fridge develops deep, complex sourdough flavors and makes scoring easier.
Baking with Steam: How to preheat your cast-iron pots, score your dough cleanly at a 45-degree angle, use the ice cube trick for maximum steam, and execute a two-stage bake (covered and uncovered) for the ultimate crust.
🕒 Video Timestamps & Navigation:
0:00 - Introduction & Welcome to My Sourdough Routine
0:04 - Phase 1: Feeding the starter
2:24 - Phase 2: Mixing the dough (autolyze)
4:34 - Phase 3: Stretching and Folding
9:04 - Phase 4: Bulk fermentation & Shaping
15:25 - Phase 5: Baking & Enjoying
📋 Artisanal Sourdough Bread Recipe & Ingredients:
Active Sourdough Starter: 300g total (150g per loaf, 1:1:1 feeding ratio used beforehand)
Water: 660g total (330g per loaf, room temperature)
Flour Blend:
600g Unbleached, Untreated, High-Protein Bread Flour
200g Whole Wheat Flour
200g Spelt Flour
Fine Sea Salt: 25g total (for two loaves)
🥣 Step-by-Step Cooking Instructions:
Feed the Starter:
Take your starter from the fridge, let it rest for 30 minutes, then mix 100g active starter, 100g water, and 100g flour. Place a rubber band around the jar and cover with a breathable cloth until tripled in volume (approx. 4 hours).
Autolyze & Mix:
Measure 660g water and all your starter into a large bowl. Add the flour blend and 25g salt right away. Mix thoroughly until no dry flour remains. Cover with plastic wrap and let rest for exactly 1 hour.
Stretch and Fold:
Perform at least 3 to 4 stretch-and-folds spaced 40 minutes apart (or 30 minutes if you are short on time). Wet your hands slightly, pull the underside of the dough up and over the top, turning the bowl as you go.
Bulk Fermentation:
Let the dough ferment on the counter until it becomes airy, smooth, and holds its shape well. Divide into two equal halves and pre-shape into smooth rounds.
Shaping & Cold Retard:
Shape your loaves into a classic bâtard and a simple round loaf. Place them upside down in floured proofing baskets lined with kitchen towels. Cover and refrigerate overnight.
Baking:
Preheat your oven and heavy Dutch ovens to 250°C (482°F) for 20 minutes past the beep. Turn out your loaves onto parchment paper, score at a 45° angle with a razor blade, place into the hot pot with 3-4 ice cubes, and cover. Bake covered at 250°C for 25 minutes, then uncover, drop the oven temperature to 180°C (356°F), and bake for another 25 minutes.
Cool for 30 minutes before slicing!