Sourdough bread

Sourdough bread
Preparation time: 15 min
3-4 times in 6 hours
Waiting time in the form in the fridge:
5-6 hours
Proofing time in the form at room temperature:
6-9 hours or overnight
Cooking time
: 45-50 min
Baking temperature:
9-10 min at 210 C, 38-40 min at 170 C, with ventilation
medium (easy technique, a lot of waiting and planning)

Example of planning

  • Start feeding your starter on Thursday evening and let it feed overnight
  • On Friday morning mix the ingredients at 10 am
  • Mix the dough and stretch it at 11 am
  • Stretch it again at 12 pm, 1 pm and 2 pm (last two are optional)
  • Put the dough in the forms at 4 pm
  • Let it rest in the fridge covered in bags until 10 pm
  • Take it out of the fridge and let rest on the counter overnight
  • Bake first thing in the morning on Saturday

Ingredients for 2 tins

  • 400 g of sourdough starter (i feed mine with whole wheat flour)
  • 400 of white bread flour (or min 11% protein)
  • 200 g of whole wheat flour
  • 200 g of spelt or rye flour
  • 16 g of salt
  • 500 g of water at 33 C temperature
  • 80 g of walnuts or pecans
  • 100 g of seeds (less is fine too). I use crushed flax, sunflower, poppy and sesame seeds.


  1. In the 33 C warm water, I add my starter. This way it dissolves properly.
  2. A bit about the starter: I make bread once a week, so I keep mine in the fridge and feed it only once a week the night before I make the bread. I keep in the fridge 100 g of starter. I bring it to room temperature on the counter and then feed it with 200 g of whole wheat flour and 200 g of room temperature water. Then i let it raise overnight in the oven, initially with the light on for a few hour and when I go to sleep I turn off the light. This give me in total 500 g of starter: I use 400 g for the bread and 100 back in the fridge. This way I never throw away any starter.
  3. In the water mixed with the starter I add the salt and the seeds. This allows a perfect mixing.
  4. I then add all my flours: white bread flour, whole wheat and spelt or rye.
  5. I only combine it roughly. Then I put it in the oven with the light on for 1 hour to hydrolyze.
  6. After an hour I wet my hand and massage to combine it well.
  7. Then I stretch every corner of the dough and fold it on itself.
  8. I do this up to 4 times maximum, but 2 can also be enough. 4 times gives a fluffier result. I do it at 30 min-1 hour interval. I am usually not exact with it.
  9. At 4 pm or when you finish work on Friday I take the dough from the oven, split it in two and add it in the tins.
  10. I cover it with bags so it won’t dry and leave it in the fridge until I go to sleep.
  11. Before I go to sleep I take the two bags from the fridge and just leave them on the counter. I opened the bags to show how they look after a few hours of being in the fridge.
  12. In the morning they raised beautifully and are ready to be baked.
  13. I bake them at 210 C for 10 min and then at 170 C for another 35-40 min. This depends on your oven, so you need to experiment a bit.
  14. Take the bread out of the tins and let them cool on a wooden board with a towel on them.
  15. Ready to be eaten warm with butter and in a million other ways. Saturdays are just so much better since I make this bread.