Setting the Stage
(Mise en Place)
Disables screen from falling asleep. You can change this later with the ⚙️ icon in the menu bar.
In case you missed it, scroll back up to review how much starter you’ll need and what other ingredients to have on hand. Make sure your starter is ripe and ready to go!
On bake day, your indoor temperature should be at least 68°F (20°C) for proper dough rise. Use a heater or warm spot if needed. The ideal temperature is 75–82°F (24–28°C); do not exceed 85°F (29°C).
Ensure you have all the "must-haves" from our artisan toolkit ready to go. Most are included in the Maison Fare Sourdough Set.
In addition:
- A Dutch oven or loaf pan, depending on the loaf you selected for the recipe
- A mixing bowl (any large bowl is fine) or stand mixer with dough hook
- Precision kitchen scale set to grams (g)
SAMPLE SCHEDULE
The sourdough baking process blends hands-on steps with time for natural fermentation to do its work.
Let's take a look at a sample schedule to get an idea of the journey ahead.
This usually takes 15-30min and can be done by hand or with a stand mixer.
For an artisan round (boule), baked in a dutch oven, this begins the first & longest Rise, called the Bulk Fermentation. Expect 5-8 hours depending on room temperature.
For our pan loaf recipe, expect one long Rise, 7-10 hours. This loaf won't need shaping, proofing, or scoring and can go straight into the oven when ready.
Note: this step is skipped for the pan loaf.
For the boule, you will need to Shape your loaf and set it down for a second rise, called the Proof, which takes 2-3 hours
Note: The above step is skipped for the pan loaf.
You will Pre-heat your oven, Score your loaf, and Bake!
After a short rest, it’s time for your first slice of Fresh Bread.
*Actual times will vary depending on your kitchen temperature. Your bake may go faster or slower than shown here.
Temperature estimates are provided further in our instructions.