Day 1: Getting the Starter Ready
On Day 1, you will nourish your sourdough starter the evening before you make the dough.
Feed the starter: Take the active starter out of the refrigerator at around 9:00 pm. Discard everything except for 1 tablespoon of starter. Incorporate 50 grams of purified water and 50 grams of all-purpose flour. Mix, cover, and let it sit at room temperature overnight. The starter should be bubbly and approximately doubled in size by 9:00 am to 11:00 am the next day. (For more information on feeding your starter, check out How to Feed Sourdough Starter.)
Print the checklist: Print our Sourdough Bread Checklist to use when you make the dough tomorrow!
Day 2: Making the Dough
On Day 2, you will prepare and proof the dough. This day is the most labor-intensive; the whole process will take about 5 hours. The step numbers relate to the printable checklist; ensure you have it printed and ready!
1 Combine flour and water; allow to rest for 1 hour at room temperature (“autolyse”): In a small mixing bowl, mix together the all-purpose flour, bread flour, and whole wheat flour with the purified water. Use a spoon or dough whisk to mix until all dry flour is integrated into a shaggy dough. Cover the bowl with plastic wrap or put it in a large Ziploc bag and leave it at room temperature. Set a timer for 1 hour.
2a Set up the proofing area: Create a warm spot for proofing before moving to the next step. For optimal results, the proofing area should be warm, between 80° and 90° degrees. (For additional tips on creating a proofing area, refer to the section above, “Proofing sourdough bread.”)
2b Incorporate the starter and proof for 30 minutes: Mix the starter into the dough and stir until loosely blended; it doesn’t have to be perfectly mixed. Cover the bowl and set it in the warm area for proofing. Set a timer for 30 minutes. Watch the video instructions for folding in the next few steps.
3 Add salt, mix with your hands, and proof for 30 minutes: Sprinkle the kosher salt evenly over the dough and mix it in with your hands until fully combined. See the video above for guidance on how to mix the dough. Return the covered dough to the proofing area and set a timer for 30 minutes.
4 Fold and proof for 30 minutes: With wet hands, lift one edge of the dough straight up to stretch it and fold it over the center; rotate the bowl a quarter turn and repeat this process 4 times. Lift the dough and wrap it onto itself until you create a smooth surface, then flip it seam side down in the bowl. See the video above for guidance on how to fold the dough. Return the covered dough to the proofing area and set a timer for 30 minutes.
5 Fold and proof for 45 minutes: Fold the dough again in the same manner as Step 4, wrapping as much as you can without tearing it. Return the covered dough to a warm area and set a timer for 45 minutes.
6 Gently fold and proof for 1 hour 30 minutes: Carefully fold the dough as in Step 4, ensuring not to let out the air that has built up in the dough. Return the covered dough to a warm space and set a timer for 1 hour 30 minutes. Before beginning Step 7, watch the video for guidance.