How long does it take to make sourdough bread?

The entire process takes about three days.

What is the hydration level of the dough?

The dough has a 75% hydration level.

How do I know if my sourdough starter is ready to use?

Your starter should double in size and pass the float test, meaning it floats in water.

How many loaves does this recipe make?

This recipe makes two loaves of sourdough bread.

Make Beautiful Sourdough With Claire Saffitz

Name: Make Beautiful Sourdough With Claire Saffitz
Yield: 2 loaves
Ingredients: 1000 g bread flour (high protein content for gluten development); 750 g water (75% hydration dough); 25 g sourdough starter (feed the starter before use); 20 g kosher salt

NNYT CookingYouTube3 daysserves 2 loaves

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Original video by NYT Cooking on YouTube22:23

About this recipe

Sourdough bread is a rewarding baking project that combines simple ingredients with a complex process. In this video, Claire Saffitz shares her method for making beautiful sourdough loaves, emphasizing the importance of a well-fed starter and proper gluten development.

This recipe yields two loaves and requires a bit of patience, as the entire process spans three days. But the result is worth it: delicious, naturally leavened bread that you can enjoy fresh from the oven.

Ingredient notes

Use high-protein bread flour for better gluten development.
The dough has a 75% hydration level, meaning for every 1000 grams of flour, you'll use 750 grams of water.
Feed your sourdough starter with 25 grams of flour and water before using it.

Tips from NYT Cooking’s video

Feed your starter the day before baking and allow it to double in size and pass the float test before using.
The autolyse step is crucial for gluten development; let the flour and water rest for about an hour before adding the starter.
Use a pinching method to incorporate the starter into the dough for better texture.

Good to know

How long does it take to make sourdough bread?: The entire process takes about three days.
What is the hydration level of the dough?: The dough has a 75% hydration level.
How do I know if my sourdough starter is ready to use?: Your starter should double in size and pass the float test, meaning it floats in water.
How many loaves does this recipe make?: This recipe makes two loaves of sourdough bread.

No life story here — the video and the recipe are the whole point. All credit to NYT Cooking: watch the original on YouTube.

The recipe

Serves 2 loavesTime 3 days

Ingredients

1000 g bread flour — high protein content for gluten development
750 g water — 75% hydration dough
25 g sourdough starter — feed the starter before use
20 g kosher salt

Steps

1
Prepare your sourdough starter by feeding it 25 grams of flour and water the day before you plan to bake.
2
Allow the starter to ripen until it doubles in size and passes the float test.
3
In a large bowl, combine 1000 grams of bread flour and 750 grams of water. Mix until all the flour is hydrated, then cover with a damp towel and let it rest for about an hour (this is called autolyse).
4
After the autolyse, check your starter. If it has doubled in size and floats in water, it is ready to use.
5
Add the ripe starter to the autolysed dough and use a pinching method to incorporate it.
6
Add 20 grams of kosher salt to the dough and mix until fully combined.
7
Knead the dough gently to develop gluten, then let it rest for a few hours, folding it periodically to strengthen the structure.
8
Shape the dough into loaves and place them in proofing baskets.
9
Allow the loaves to proof for several hours or until they have risen significantly.
10
Preheat your oven and bake the loaves until they are golden brown and sound hollow when tapped.