Session 198 — Sourdough: First Real Loaf
← Block 45–46: Bread — Sourdough & Enriched Doughs Overview
Skill: Levain build; bulk fermentation judgment; shaping; cold retard Read first: Sourdough Starter (review your culture's health)
What you're learning: Build a levain (a measured feeding of your starter used as the leavener), mix into a dough, bulk ferment 4–6 hours with stretch-and-folds, shape, refrigerate overnight. The next morning, score and bake in a preheated Dutch oven. The levain should pass the float test (a small piece floats in water) before you mix.
Full Meal: No bread today — the loaf is cold-proofing overnight. Cook something simple and protein-forward; tomorrow is bake day.
🎥 Compare Notes: Your First Sourdough Bread (Full Course) — The Bread Code — Full walkthrough of mixing, stretch-and-folds, shaping, and judging bulk fermentation for your first loaf.