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Most “how to bake sourdough” guides assume you’ve already grown a starter from scratch (a 7–14 day project with a 20% success rate). This guide skips that. We’re assuming you have an active Wild Crumb Heritage Starter on your counter — and you want a beautiful loaf by tomorrow morning.
Here’s the exact 24-hour timeline, the only four things that matter, and the single biggest mistake first-timers make.
The 24-Hour Timeline at a Glance
| Time | What You’re Doing |
|---|---|
| Day 1 · 8am | Feed your starter |
| Day 1 · 4–6pm | Mix dough (starter is at peak) |
| Day 1 · 6pm – Day 2 · 9am | Bulk ferment + cold proof in fridge |
| Day 2 · 9am | Shape, score, bake |
| Day 2 · 11am | Slice and eat warm bread |
That’s it. About 30 minutes of active work spread across 24 hours.
The Recipe (Just 4 Ingredients)
- 500g bread flour (we use our Artisan Flour Blend)
- 375g water (room temperature, ~75°F)
- 100g active starter (peaked, doubled, bubbly)
- 10g fine sea salt
That’s a 75% hydration loaf — beginner-friendly enough to handle, hydrated enough to get an open crumb.
The 5 Steps That Actually Matter
Step 1: Feed Your Starter (8am)
Take your starter from the fridge. Discard all but 30g. Feed it 60g flour + 60g water. Stir well. Cover loosely. Leave on the counter at room temperature.
It will peak (double in size, dome on top, lots of bubbles) in 6–10 hours depending on your kitchen temp. Warmer = faster.
Step 2: Mix the Dough (4–6pm)
When your starter has peaked, mix the dough in a large bowl. Combine flour, water, starter, and salt. Mix with your hands until no dry flour remains. It will be shaggy and sticky — that’s correct.
Cover with a damp tea towel. Rest 1 hour.
Step 3: Stretch & Folds (6–9pm)
Every 30 minutes for 3 hours (so 4–6 sets total), wet your hands and do a “stretch and fold”: grab one side of the dough, stretch it up, fold it over the top. Rotate the bowl 90 degrees. Repeat 4 times.
This builds gluten without kneading. After your last fold, the dough should feel smooth, jiggly, and noticeably stronger than when you started.
Step 4: Cold Proof Overnight (9pm)
Shape the dough into a round, place it seam-side-up in a flour-dusted banneton or bowl lined with a floured tea towel. Cover. Refrigerate overnight (10–14 hours).
This slow cold ferment develops flavor and makes the dough easy to score in the morning.
Step 5: Bake (9am Day 2)
Preheat your oven and Dutch oven (or bread cloche) to 500°F for 45 minutes — this is non-negotiable. The thermal mass is what creates oven spring.
Tip your dough out onto parchment. Score it with a sharp blade or a bread lame — one decisive cut, about ½ inch deep.
Lower the dough into the screaming-hot Dutch oven. Lid on. Bake 20 minutes covered at 500°F.
Remove lid. Drop temperature to 450°F. Bake another 20 minutes uncovered until deep golden brown.
The Single Biggest Beginner Mistake
Cutting it before it cools. We know — the smell is killing you. But sourdough is still cooking internally for at least 1 hour after it leaves the oven. Cut it warm and you’ll get gummy crumb. Wait 90 minutes minimum. Set a timer. Walk the dog. Call your mother.
Then slice it. The crumb will be open, the crust will crackle, and you’ll wonder why you ever bought bread at the store.
What If Something Goes Wrong?
Loaf came out flat? Dough was probably under-fermented — bulk longer next time.
Crust didn’t crackle? Oven wasn’t hot enough — preheat 60 minutes minimum.
Crumb was dense and gummy? You cut it too early — wait the full 90 minutes.
None of the above worked? Email rescue@wildcrumb.com — we’ll troubleshoot with you personally.
Welcome to home sourdough. Your first loaf is the hardest. By loaf #5, you’ll be making bread better than your local bakery.
