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.

1. 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).

•Cooling racks.