09/05/2026
There’s a lot that happens to a loaf of my sourdough before it ever makes it to your table.
Baking sourdough bread is already a slow process, but when I’m making larger batches for markets or preorders, I spread it out over three days. As a cottage baker working from a small kitchen with one oven, it takes a little planning and creativity.
Day 1: Mix ingredients with the sourdough starter I fed the night before, add any inclusions, do stretch and folds, let it bulk ferment on the counter, then move it into the fridge overnight.
Day 2: Divide and shape all the loaves, put them in baking pans or proofing baskets, then return them to the fridge for more cold proofing.
Day 3: Finally time to bake the loaves, let everything cool completely, label, and package it all up.
It’s definitely not a quick process, but this is the rhythm I’ve found that gives the dough the time it needs to develop its flavor while also making larger batches a little more manageable around family life and everything else going on around here. ❤️
