Making the Dough: Step-by-Step Guide

hands making sourdough. dough sticking to fingers.

Ingredients You’ll Need

  • Prepared levain (must have passed the float test)
  • Flour
  • Water (lukewarm, 24–27°C / 75–80°F)
  • Salt

Tip: Water temperature may vary slightly depending on your environment and flour type.

Step 1: Mix Flour and Water (Autolyse)

  1. In a large bowl, combine the flour and water.
  2. Mix until no dry flour remains. The mixture should be shaggy but homogeneous.
  3. Cover the bowl with a damp cloth or plastic wrap and let it rest for 20 minutes to several hours.

Why autolyse matters:

  • Hydrates the flour for better gluten formation.
  • Starts enzymatic activity, breaking starches into sugars for the levain.
  • Makes the dough easier to handle and improves texture and volume in your bread.

Step 2: Add Levain and Salt

  1. After autolyse, add your active levain. Mix thoroughly to evenly distribute.
  2. Sprinkle salt evenly over the dough and mix again.

What’s happening:

  • Levain introduces wild yeast and bacteria to ferment the dough.
  • Salt:
    • Enhances flavor
    • Strengthens gluten for elasticity
    • Regulates yeast activity for a controlled rise

Key Factors for Dough Success

  • Temperature: Warmer dough = faster fermentation; cooler dough = slower rise.
  • Hydration: Higher water content = open crumb and crisp crust, but harder to handle. Adjust according to flour type.
  • Mixing:
    • Undermixed → uneven fermentation, dense bread
    • Overmixed → tough dough

Pro Tip: Properly executed mixing and autolyse set the foundation for fermentation, shaping, and baking. Don’t rush this step—your final bread will thank you!

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