Sourdough Hydration & Timing Calculator
Calculate your sourdough recipe hydration and plan your entire bake schedule — from levain build to bake — based on your room temperature and starter activity.
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Sourdough Baking Guide
What's the key thing to understand about Understanding Hydration?
Sourdough hydration is water as a percentage of flour by weight. 65–70%: beginner-friendly, easier to shape, tight crumb structure. 72–76%: balanced — the classic country loaf range, open crumb, good rise. 78–85%: high hydration, more open crumb, more challenging to handle. 85%+: very slack dough, requires good technique, typically baked in a tin. Starter hydration also affects the total — if using a 100% hydration starter (equal weights flour and water), half the starter weight counts as water.
What's the key thing to understand about Temperature and Fermentation?
Fermentation rate roughly doubles for every 10°C rise in temperature (Q10 rule). At 18°C, bulk fermentation may take 12 hours. At 24°C, the same dough may be ready in 4–5 hours. This is why recipes saying 'bulk ferment for X hours' are unreliable without knowing room temperature. A dough thermometer is more useful than a clock. Look for 50–75% increase in volume, a domed surface with bubbles, and a jiggly but not slack texture.
What's the key thing to understand about The Fold and Coil Process?
Rather than kneading, sourdough develops structure through a series of stretch-and-fold or coil-fold sets during bulk fermentation. Typically 4–6 sets in the first 2 hours, then leaving the dough alone to ferment fully. Each fold builds gluten structure and traps gas. Under-folding produces a flat, dense loaf. Over-folding can degas the dough. The dough should feel noticeably stronger and more cohesive after the first few folds.
What should I know about The Bake — Dutch Oven Method?
Baking in a preheated Dutch oven (lidded cast iron) traps steam from the dough, producing an open ear and blistered, crackled crust — the hallmark of a good sourdough. Preheat the Dutch oven in a 250°C oven for 45–60 minutes. Bake covered for 20 minutes (steam phase), then remove lid and bake at 220°C for a further 20–25 minutes until deep mahogany brown. Internal temperature should reach 96–98°C. Let cool for at least 1 hour before cutting — the crumb continues setting as it cools.