Sourdough timing
The plan
Mix at 8am, fold every 30 min until 11am, shape, cold retard overnight. Bake at 9am the next day. Adjusts in summer — start later, cut the bulk by an hour.
What to remember
- Levain at
1:5:5, ready when it doubles - Dough temp target: 25°C — adjust water
- Score with the blade flat, not vertical