Getting Started

Step 1: Mother Dough & Starter

Mother dough

  1. Spoon 1 tablespoon (= approx. 30 grams) of the sourdough into the sourdough pot
  2. Add 3 tablespoons (= approx. 60 grams in total) of wheat flour
  3. Add water (approx. 60ml) and stir until you have a firm “pancake batter”
  4. Put the lid on and let it sit for 6 to 12 hours

Starter

  1. Spoon the rest of the sourdough (approx. 120 grams) into a large mixing bowl
  2. Add 3 tablespoons (= approx. 60 grams) of wheat flour
  3. Add water (approx. 60 ml) and stir until you have a firm “pancake batter”
  4. Cover with a cloth and let it sit for 6 to 12 hours

Action: 5 minutes
Rest: 6 to 12 hours

Step 2: The Autolysis

Mother dough

  1. Place the mother dough in the refrigerator (it will keep for up to a week without feeding)
  2. Baking new bread? Start with step 1

Autolysis

  1. Add 3 mugs (= approx. 600 grams) of flour to the starter:
    • for white bread: 2.5 mug wheat flour, 0.5 mug rye flour
    • for brown bread: 1.5 mug wheat flour, 1.5 mug Larens brown, wheat flour or flour of your choice
  2. Add 2/3 cup (= approx. 200ml) of water
  3. Mix until a dry dough is formed
  4. Cover with a damp cloth and leave at room temperature for at least 1 hour

Action: 5 minutes
Rest: minimum 1 hour, maximum 3 hours



Step 3: The dough

  1. Dust the work surface with flour
  2. Remove the dough from the bowl
  3. Add 1.5 scoops (= approx. 10-14 grams) of salt
  4. Press flat with your palm and fold in half. Repeat until the dough feels smooth (a light stretch and fold is enough!)
  5. Add a little flour while kneading if the dough becomes sticky
  6. The dough is ready when it feels smooth, velvety and is no longer sticky
  7. Shape into a ball
  8. Place back in the bowl and cover with a damp cloth
  9. Let it stand at room temperature for at least 1 hour
  10. (If necessary, repeat this step after 1 hour for an even fluffier bread)
Action: 5 minutes
Rest: minimum 1 hour, maximum 3 hours



Step 4: The bread

  1. Dust the work surface with flour
  2. Remove the dough from the bowl
  3. Gently press flat into a rectangle
  4. Roll up the dough
  5. Repeat this 3 times
  6. Shape into a ball (you can dust with flour and cut into it if you like)
  7. Place a baking sheet in the bread pan
  8. Place dough in the loaf pan on the baking sheet
  9. Cover with a damp cloth
  10. Place in the refrigerator and let rise overnight
Action: 5 minutes
Resting: 6 to 12 hours in the refrigerator (in cold weather it can also be left outside the refrigerator)



Step 5: Bake!

  1. Preheat the oven to 245 degrees (or as hot as possible)
  2. Remove the cloth and place the lid on the pan
  3. Bake the bread for 45 minutes (if your oven can reach a maximum temperature of 225 degrees, leave it in the oven for about 15 minutes longer)
  4. Remove the pan from the oven and let it rest for a few minutes with the lid on
  5. Remove the lid and place the bread on a rack
  6. Tap the bottom of the bread. Does it sound hollow? Then the bread is done.
  7. If possible, wait half an hour before you start cutting
  8. Enjoy!
Action: 5 minutes
Preparation: 45 minutes