Day One
Starter, Dough and Fermentation
Approximately 1 1/2 to 2 hours of guided instruction, with fermentation continuing between steps.
- What sourdough starter is and how it works
- How to recognize an active, bake-ready starter
- How to feed and maintain a starter
- How to measure ingredients accurately using a digital scale
- Baker's percentages and hydration, explained simply
- How to combine flour, water, salt and starter
- How room and dough temperature affect fermentation
- How to mix and strengthen dough
- Stretch-and-fold or coil-fold technique
- How to recognize properly developed dough
- Bulk fermentation
- Preshaping and final shaping
- How to prepare and use a banneton or proofing bowl
- How to cover and refrigerate the loaf for its overnight proof
- How to create a realistic feeding and baking schedule
After Chef Dawn leaves: complete the final stages
- Gently preshape the dough and let it rest on the counter.
- Final-shape into a tight round or batard.
- Place seam-side up into a floured banneton or proofing bowl.
- Cover and refrigerate overnight for the final proof.
End Day One with the shaped dough resting in the refrigerator overnight.
