Your First Sourdough Loaf: A Realistic Weekend Timeline
The number one thing that surprises new bakers isn’t the technique — it’s the rhythm. Sourdough is mostly waiting, with a few minutes of action in between. Here’s a realistic weekend plan built around our beginner-friendly 68% hydration recipe.
Friday evening — get the starter ready (5 minutes)
Feed your active starter before bed. By morning it should be bubbly and near its peak — that’s your green light.
Saturday morning — mix (15 minutes)
Mix flour, water, salt and starter. No kneading marathon — just combine until no dry flour remains, cover, and rest.
Saturday, late morning — stretch and fold (2 minutes, ×3–4)
Every 30–45 minutes, wet your hand, stretch one side of the dough up and fold it over. Rotate, repeat four times. That’s one “set.” Three or four sets build all the strength you need.
Saturday afternoon — bulk fermentation (3–5 hours)
Let the dough rise at room temperature until it’s roughly 50–75% bigger, jiggly, with bubbles at the edges. Time varies with temperature — watch the dough, not the clock.
Saturday evening — shape and refrigerate (10 minutes)
Shape the dough into a tight round, place it seam-up in a floured bowl or banneton, cover, and into the fridge overnight. Cold proofing builds flavor and makes scoring easier.
Sunday morning — bake (about 1 hour)
Heat your oven with a Dutch oven inside to 250°C (480°F). Turn the cold dough onto parchment, score it with one confident slash, and bake: 20 minutes covered, then 20–25 minutes uncovered until deep golden brown.
Sunday, mid-morning — the hardest part
Let it cool at least one hour before slicing. Cutting hot bread ruins the crumb — and you’ve come too far for that.
Want a shortcut past the learning curve?
Join Chef Efrat’s live virtual workshop and bake your first loaf together, step by step.