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Step-by-Step Method: Phase One

Mise en Place

Appears in

How to Bake Sourdough Bread: Fermentation, Starters & Recipes

How to Bake Sourdough Bread

By Michael Kalanty

Published 2025

About

Procedure, Main Dough 1

Mise en Place

H₂O @ 92°F;

Levain @ 70°F

ddt° = 78°F

Baker’s Tip

Follow the Fermentation Schedules and always use a ripe Levain to main a main dough. To review how to check for ripeness, refer.

Quick H2O Temp° Formula for Main Dough

Mise en Place:

Take the temperature of the Levain
Take the temperature of the Flour
Take the ambient temperature of the Bakeshop

	Actual temp°	Target temperature ddt°	Difference
Flour	74°F	78°F	+ 4°F
Ambient°	74°F	78°F	+ 4°F
Levain	60°F	78°F	+ 18°F
H₂O	???	78°F	+ 26°F	104°F

In this example, both the Bakeshop (ambient°F) and the Flour temperatures are 74°F.

The Levain for this example (out of the refrigerator for one hour) has a temperature of 60°F instead of 70°F.

Using this formula, the water temperature must be 104°F so the main dough temperature will be 78°F.

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