Roselle’s Sourdough Bread Baking Infographic
How To Make Sourdough Bread Infographic —the cheatsheet that boils down the entire sourdough bread making and baking process into an infographic that’s bite-sized and easily visually represented.
If you’re a sourdough beginner, or a baker with a few sourdough breads under their belt, this is a good reference tool to look at every once in a while,
I made this myself, carefully thought it through to be as simple and straight to the point. I am basically
Condensing the sourdough process into 7 easy steps:
1. Sourdough Starter
Feed your sourdough starter.
When it peaks, it’s ready to mix with the rest of the ingredients.
👉(Typically 4-8hrs)
2. Mixing your Sourdough dough
As soon as the starter is mixed with the other ingredients, the fermentation clock begins
👉AKA “Bulk Fermentation” Typically 5-6hrs
3. Folding your Sourdough dough
Fold the dough as it rises during bulk fermentation to build a strong dough that will hold its shape.
4. Shaping your Sourdough dough
After bulk fermentation, around the 5-6hr mark for this Country Sourdough bread recipe, shape the dough, put it in your banneton (proofing basket) and get it in the fridge by hour 6.
5. Cold Proof your Sourdough dough
👉AKA “Cold Retard/Second Rise” Typically 12-16+ hrs, depending on the recipe
Cold proof the dough for min 12 hours, max 16 hours
6. Score your Sourdough dough
When the oven is done preheating at 485-500F, score your dough with your lame
7. Baking Sourdough Bread
Bake dough in your Dutch oven (lid on) for 20 min at 485-500F, lid off for 15 min at 450F
Attention:
Steps 2-6 is the ENTIRE fermentation timeline (bulk proofing PLUS cold proofing)
Cold proofing is optional –you can skip it entirely if you want to bake sourdough bread sooner rather than later.
All you have to do is:
After shaping your sourdough dough and putting into your banneton, simply leave it out at room temp for 2-3 hours then follow the rest of the steps.
The physical Sourdough Baking Cheatsheet infographic comes included (physically mailed to you) with all of my sourdough courses.
Want this infographic physically mailed to you?
