Jo’s Cold Kitchen Sourdough Recipe & Timeline
FEEDING THE STARTER
Feed your starter at 6:30-7:00 AM with:
25-50g starter
50g rye flour + 50g all-purpose flour + 100g water
Stir, cover loosely, and let it rise for 4-6 hours until bubbly and doubled.
* Cold Kitchen Tip: Place your jar in the oven with the light on or near a warm spot to speed it up.
WHEN TO PREPARE DOUGH
When your starter is bubbly and has doubled in size, it is ready for dough making.
If unsure, drop a spoonful of starter in water; if it floats, it’s ready!
MY RECIPE & TIMELINE
12:30 PM: Mix Dough
In a large bowl, combine :
450g water (use room temperature water, around 75°F-80°F; in a cold kitchen, slightly warmer water around 85°F-90°F can help)
325g bread flour
225g all-purpose flour
50g whole wheat flour (optional, or replace with more AP or bread flour)
200g bubbly, active starter
Mix by hand until you get a shaggy dough.
Cover and rest for 30 minutes (autolyse).
1:00 PM: Add Salt
Add 15g salt.
Mix well (2-3 minutes) until incorporated.
(Optional) Use the Rubaud Mixing Method to create more air and help develop gluten:
Cup your fingers like a claw, scoop under the dough, and gently lift and slap it back down into the bowl.
Repeat this motion quickly for 3-5 minutes until the dough feels smooth and elastic.
This can help create a more open crumb.
Dough will feel sticky—this is normal; it will strengthen later.
Cover and let rest for 30-45 minutes.
1:30 PM: Start Bulk Fermentation
Stretch & Fold #1
Cover and let rest.
Continue Stretch & Folds Every 45 Minutes:
2:15 PM: Stretch & Fold #2
3:00 PM: Stretch & Fold #3
3:45 PM: Stretch & Fold #4
* Extra folds are helpful in a cold kitchen. If dough feels weak, do 5-6 folds instead of 4. Key Sign It’s Ready: Dough is puffy, risen ~50%, and has bubbles along the edges.
4:30-5:30 PM: Shape the Dough
Lightly flour your surface.
Turn dough out of the bowl gently onto the floured surface.
Fold the dough onto itself and roll it to create 1 large round boule (or divide into 2 small loaves).
Tighten the surface by pulling dough toward you. Don’t deflate the dough—be gentle.
(Optional) If the dough feels tight or is resisting shaping, you can let it rest on the counter for 10-15 minutes before placing it in the banneton.
5:30 PM: Proof in Banneton (Fridge Overnight)
Lightly dust a 9-inch banneton with rice flour or all-purpose flour.
Place the dough seam-side up in the banneton.
Cover with a towel or plastic wrap.
Place in the fridge overnight (12-18 hours). Dough can stay in the fridge for up to 48 hours before baking.
WHEN READY TO BAKE
Preheat oven to 500°F with an empty Dutch oven inside for 30-45 minutes.
Take dough straight from the fridge.
Flip onto parchment paper. You can skip parchment paper and place the dough directly in the cast iron/Dutch oven—just make sure to dust the bottom with flour to prevent sticking.
Dust lightly with flour and score the top. Scoring is easier when the dough is cold.
Lower oven to 450°F.
Bake with lid on for 30 minutes.
Remove lid and bake for another 15 minutes at 450°F.
For extra crisp crust, bake uncovered for an additional 5 minutes at the end if needed. Internal temperature should reach 205°F-210°F to ensure it is fully baked.
Take out of oven and let cool on a wire rack for 1-3 hours before slicing. The longer, the better for texture.
ADDITIONAL NOTES
You can adjust times based on your schedule. Sourdough is flexible—the key is watching the dough for signs of readiness (puffiness and bubbles).
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