This is a simple most basic timetable for my sourdough breads.

If you are brand new, you might want to check out the bread basics first.

Ingredients

For creating this timetable I mostly used my rustic sourdough bread recipe, though you can replace it with most other sourdough recipes.

Instructions

Feeding the starter

If you are familiar with sourdough you know that you have to feed your starter. I usually do this roughly 12h before I want to start making bread either in the evening before going to bed or in the morning.

Autolyse

If you have the time to do so, start with the autolyze. For this, knead the flour, water and salt together. The dough should not be a smooth dough yet. Let this mix rest for about 30 minutes. This will develop gluten. You can try to stretch the dough before and after the 30 minutes, you will notice the difference.

Kneading the dough

Afterward knead together all ingredients. You want to get a good smooth dough.

Bulk fermentation

Let the dough rest for 4 hours at room temperature (20-22 degrees). Do cover it with a wet kitchen towel.

Shaping

Shape the dough and place it in your proofing basket.

Proofing

In this second fermentation step, let the dough rest and rise for another 2h at room temperature.

Baking

The easiest method to bake good sourdough bread is by using a Dutch oven. Place it inside your oven and preheat it to 250 degrees. Once fully heated up place your loaf inside the Dutch oven and bake it 20 minutes closed. Afterward let it bake for another 20 minutes uncovered.

Do let the loaf fully cool down before cutting into it.