Recipe Calculator
Balanced, classic sourdough
From the Blog
View all →Ingredient Calculations
🌾
Flour
500g
100.0%
💧
Water
350g
70.0%
🥣
Starter
100g
20.0%
🧂
Salt
10g
2.0%
Total Dough Weight
960g
Baker's Formula
70% hydration • 20% starter • 2% salt
Fermentation Timeline
Timeline for 20% starter at 24°C:Total process time approximately 6-24 hours depending on proofing method.
Mix & Autolyse
30 minutesMix flour and water, let rest. Add starter and salt after autolyse.
Stretch & Folds
First 2 hours3-4 sets of folds, every 30 minutes during bulk fermentation start.
Bulk Fermentation
4-5 hoursLet dough rise at 24°C until 50-70% size increase.
Shape & Rest
20-30 minutesPre-shape, bench rest, then final shaping into banneton.
Final Proof
1-2 hrs room temp OR 8-16 hrs coldProof at room temperature or retard in fridge overnight.
Bake
45-50 minutesPreheat 250°C, bake covered 20-25 mins, uncovered 20-25 mins.
Baking Instructions:
- • Preheat Dutch oven to 250°C
- • Score dough and bake covered 20-25 minutes
- • Remove lid, reduce to 230°C
- • Bake uncovered 20-25 minutes until golden
- • Internal temperature should reach 96°C
- • Cool completely before slicing (at least 2 hours)
New to sourdough? Skip this. Pros: open to dial in desired dough temperature.