Lab Station 01 Modernist Recipe Book
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February 23, 2026

Sourdough Bread

Side Dish 9 phases 2 loaves (~900 g each) bread flour
Specimen photograph for Sourdough Bread

Primary Ingredient Basis: 1100 g bread flour = 100%

Lean naturally leavened sourdough with staged fermentation, fold-based strength building, and covered-then-uncovered dutch oven bake.

PHASE A — BUILD LEVAIN (8 HOURS)

Components

Ingredient Quantity Scaling
Mature sourdough starter 20 g 1.82%
Bread flour 100 g 9.09%
Tepid water 100 g 9.09%

Method

  1. Mix starter, flour, and tepid water until homogeneous.
  2. Cover and ferment at room temperature for about 8 hours, until expanded and active.

PHASE B — MIX DOUGH & INITIAL REST (30 MINUTES TO 4 HOURS)

Components

Ingredient Quantity Scaling
Ripe levain (from Phase A) all —
Bread flour 1000 g 90.91%
Tepid water 600 g 54.55%

Method

  1. Combine water and ripe levain in a large bowl.
  2. Add flour and mix until no dry pockets remain.
  3. Cover and rest for 30 minutes to 4 hours in a warm place.

PHASE C — ADD SALT (15 MINUTES)

Components

Ingredient Quantity Scaling
Sea salt 20 g 1.82%
Water 40 g 3.64%

Method

  1. Dissolve sea salt in water.
  2. Add the salt solution to the dough.
  3. Mix and squeeze the dough until fully combined, about 15 minutes.

PHASE D — STRETCH & FOLD SERIES (90 MINUTES)

Components

Ingredient Quantity Scaling
Salted dough (from Phase C) all —

Method

  1. Perform one full stretch-and-fold set.
  2. Rest 30 minutes.
  3. Repeat for a total of 3 sets over 90 minutes.

PHASE E — BULK PROOF (2 TO 3 HOURS)

Components

Ingredient Quantity Scaling
Dough (from Phase D) all —

Method

  1. Keep dough in a warm place and allow bulk fermentation for 2 to 3 hours.
  2. Dough should look aerated and rise visibly before dividing.

PHASE F — DIVIDE & BENCH REST (30 MINUTES)

Components

Ingredient Quantity Scaling
Bulk-fermented dough all —

Method

  1. Turn dough out and divide into 2 equal pieces.
  2. Pre-shape each piece into a tight round.
  3. Rest 30 minutes, covered, to relax gluten.

PHASE G — FINAL SHAPE & FINAL PROOF

Components

Ingredient Quantity Scaling
Rested dough rounds 2 pieces —

Method

  1. Shape each dough piece and place seam-side up in proofing bowls.
  2. Proof 2 to 3 hours at room temperature, or retard overnight in the refrigerator.
  3. If retarding, place plastic wrap directly over the dough surface.

PHASE H — PREHEAT OVEN & VESSEL (20 MINUTES)

Components

Ingredient Quantity Scaling
Oven temperature 240 C —
Lidded casserole or dutch oven 1 —

Method

  1. Heat oven to 240 C.
  2. Place lidded casserole dish in the oven and preheat at least 20 minutes.

PHASE I — BAKE (40 MINUTES)

Components

Ingredient Quantity Scaling
Proofed dough 1 loaf per bake —
Parchment paper as needed —

Method

  1. Transfer loaf onto parchment, score, and lower into the hot casserole dish.
  2. Cover with lid and bake.
  3. Remove lid for the last 10 minutes to brown the crust.
  4. Total bake time is about 40 minutes per loaf.
  5. Cool completely before slicing.

STRUCTURAL NOTES

  • This formula is approximately 67% hydration when counting flour and water added directly to the dough and levain.
  • Salt is added after initial hydration to allow easier gluten development early in mixing.
  • Repeated folds strengthen dough structure without intensive mechanical kneading.
  • Covered baking traps steam, promoting oven spring before dry heat sets crust color.

FAILURE MODES

  • Symptom: Dense loaf with low rise.

  • Likely cause: Under-fermented levain or insufficient bulk proof.

  • Corrective action: Extend fermentation and confirm levain is fully active before mixing.

  • Symptom: Dough spreads flat during shaping.

  • Likely cause: Weak gluten or overproofing.

  • Corrective action: Add one extra fold set in Phase D and shorten final proof.

  • Symptom: Pale, soft crust.

  • Likely cause: Lid removed too late or oven temperature too low.

  • Corrective action: Verify 240 C preheat and keep the final uncovered 10 minutes.

  • Symptom: Gummy crumb.

  • Likely cause: Underbaked center or slicing while hot.

  • Corrective action: Bake to an internal temperature near 98 C and cool fully before cutting.