Easy Sourdough — Let the Fridge Do the Work

Sourdough for beginners, the fridge-first way. No stand mixer. No complicated schedule. You mix the dough, give it a few folds, shape it — then the fridge holds it until you're ready. This loaf baked at 30 hours, but the window is wide: overnight, a full day, longer. The dough waits while your day happens. Every number on screen, every step in order. THE RECIPE 500g bread flour 320g water (64%) 100g sourdough starter 10g salt THE METHOD Mix flour, water and starter. Rest 1 hour. Add the salt — bulk ferment starts. Coil folds every 45–60 minutes, ×4. Bench rest. Shape into the banneton. If you want to bake same day — leave it on the kitchen counter for 1-2 hours OR Into the fridge at 38°F (3°C) for 2+ hours — bake when it fits your day. Score and bake straight from the fridge. I bake in dutch oven. If you don't have dutch oven - pre-heat baking sheet (while you pre-heat oven), use parchment paper to transfer dough to the sheet and put couple cubes of ice on sheet to create some steam in the oven. 📸 Daily bakes and reels on Instagram:   / xlebpresso   Full recipes & scorecards: https://xlebpresso.com #sourdough #sourdoughforbeginners #coldferment #homebaking