Three (3) Minutes Hands On Sourdough

Recipe from The Sourdough Journey.


  • 450 g. Bob’s Red Mill artisan bread flour
  • 50 g. whole wheat flour
  • 365 g. water
  • 100 g. active starter
  • 10 g. salt
  • 25 g. water


  1. 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
  2. 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
  3. Rest: Cover bowl and rest dough for 40 minutes.
  4. 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
  5. Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
  6. Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
  7. Final Shape: Shape your dough and place in a floured banneton, cover and rest for 30 minutes.
  8. Cold Retard: Place banneton in refrigerator and old retard for 14.5 hours.
  9. Bake: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.


  • 9am feed starter
  • 9pm mix dough
  • Bulk ferment overnight
  • Shape and then cold ferment
  • Bake

Three (3) Minutes Hands On Sourdough:

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