Sourdough Baking Made Simple

Welcome to a gentler way of baking. Sourdough doesn't have to be a stressful science experiment. In fact, sourdough is very forgiving and once you get the hang of it you don't actually need strict timers and schedules. This is a complete, foolproof, step-by-step guide designed specifically for absolute beginners. We will break down the entire process from the initial autolyse to that final, satisfying crust crackle—using a simple structure of 2 stretch & folds and 2 coil folds to build easy dough strength. A gentle pace sourdough loaf 🌾 the ingredients: • 550g strong wheat flour • 340g water • 190g active sourdough starter (fed the night before) • 16g salt • rice flour (for dusting right before scoring) 🥖 the routine 1. the autolyse: gently combine your active starter and water, then mix in the strong wheat flour until a shaggy mass forms. rest for 45 minutes. 2. adding the salt: sprinkle salt over the dough. dimple it in with wet fingers, add a splash of water and gently incorporate. rest for 25 minutes. 3. stretch & folds: complete 2 rounds of stretch and folds, waiting 25 minutes between each set. 4. coil folds: switch to the gentler coil fold technique for rounds 3 and 4, waiting 25 minutes between each set. 5. bulk fermentation: cover the dough and let it rest undisturbed on the counter until it is jiggly, slightly domed, and showing healthy air bubbles. Normally 2-4 hours. 6. shaping & cold proofing: pre-shape into a ball, then perform the final shape. place upside down in a floured banneton basket and proof in the refrigerator overnight. 7. scoring & baking: the next morning, turn the cold dough out onto parchment paper, mist with water, dust lightly with rice flour, and make a swift score line. 🔥 the bake preheat your oven with your heavy dutch oven inside to 240°c. • bake for 30 minutes with the lid on to catch the steam and maximize the oven spring. • remove the lid, drop the temperature slightly if your oven runs hot, and bake for another 5-8 minutes until the crust is blistered and deeply golden. let it cool completely on a wire rack before cutting. Here is everything you will need to follow along with today's bake... kitchen scale: vital for baking by weight, which guarantees accuracy and success for beginners. mixing bowl: a large glass or ceramic bowl gives you plenty of room to mix and observe the dough as it rises. bench scraper: an essential tool for handling sticky dough and shaping your loaf cleanly on the counter. proofing basket: a traditional rattan or wood-pulp banneton to hold the dough's structure during its overnight rest. baking lame: a razor blade or sharp scoring tool used to create a clean slice so the bread can expand beautifully. dutch oven: a heavy cast iron pot that traps steam during the initial bake, creating that perfect crispy crust. parchment paper or a silicone mat: makes it safe and incredibly easy to transfer your shaped, delicate dough into a scorching hot pot. 🎬 TIMESTAMPS / CHAPTERS 0:00 - Intro 0:32 - 1. The Autolyse & Mix 2:17 - 2. Adding the Salt 2:48 - 3. Building Structure (Stretch & Folds) 3:58 - 4. Creating Tension (Coil Folds) 4:49 - 5. Bulk Fermentation (The First Rise) 5:18 - 6. Pre-Shaping 7:52 - 7. Cold Proof 8:10 - 8. Prep, Rice Flour & Scoring 10:55 - 9. The Bake & Final Crunch! If this video brought a little bit of peace and kitchen confidence to your day, consider subscribing to A Gentle Pace for more rustic recipes, cozy rituals, and slow living in Mallorca. #sourdoughforbeginners #slowliving #baking #rusticrecipes #sourdoughbread