Sourdough Bread (3-Day Process)
By Patty Patterson – Sept 2025
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Feeding the Starter
Standard Feed:
•Remove jar from fridge, discard half.
•Add 30 g rye flour + 30 g warm water.
•Leave on counter, loosely covered. Feed every 12–24 hrs until doubled and enough starter is ready.
Fast Feed:
•Remove 100 g starter to clean jar (discard rest).
•Add 100 g rye flour + 100 g warm water.
•Leave on counter until doubled.
Tips:
•Use rye for best sour flavor (whole wheat also works).
•Always discard half before feeding to avoid overly sour bread.
•Keep discard in a jar for other recipes.
•Use a rubber band on the jar to track growth.
•Store unused starter in fridge, airtight, up to 3 months.
•Starter may be frozen (untested).
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Day 1 – Make the Dough
In a 6-qt container, mix:
•1000 g bread flour (or 750 g bread + 250 g wheat/spelt/rye/kamut)
•750 g water (warm in winter, room temp in summer)
•20 g salt
•100 g starter
1. Mix with wet hand until shaggy.
2. Cover, rest 15 min.
3. Perform 4 fold sessions, 15 min apart: pull each side up and fold into center. Dough will smooth and strengthen.
4. Cover and proof at room temp (~72°F) overnight (about 12 hrs).
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Day 2 – Shape
1. Dust bannetons with rice flour (spray liner lightly with water first).
2. Divide dough into either:
• 3 rounds (~600 g each), or
• 1 oblong (~1200 g) + 1 round (~300 g).
3. Shape gently, place seam side down in baskets.
4. If doubled overnight → refrigerate immediately.
If only 50% risen → rest 30–60 min at room temp, then refrigerate.
5. Cover with bag/shower cap.
- refrigerate 8-12+ hours
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Day 3 – Bake
1. Preheat Dutch ovens at 450°F for 45 min.
2. Remove dough from fridge. Invert onto bread sling (or parchment).
3. Score top. Place into Dutch oven.
4. Reduce oven to 400°F.
5. Bake: 20 min covered + 20 min uncovered (target 200°F internal temp).
• For lighter crust: 22 min covered + 18 min uncovered.
6. Cool on racks.
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Equipment
•Food scale (essential).
•2 wide-mouth jars for starter.
•6-qt container (or large bowl).
•Banneton baskets (7″ round, 11″ oval).
•Silicone bread sling.
•Bread lame or razor blade.
•Spatulas, bench scraper.
•Dutch ovens (2–4.5 qt sizes). (I now use the le creuset cast iron bread oven instead of my Dutch oven)
•Cooling racks.
