THE FOUNDING CHAPTER · Explore the academy preview
Rise & RitualBY SOL & SAHARA GOODSMy learning

THE FIRST-LOAF BAKE ALONG

Make space
for a beautiful loaf.

Gather your ingredients, map out an overnight bake and check off each step. A practical companion to “Your first beautiful loaf.”

Begin with a reliably active, ripe starter. This planner estimates your schedule; starter strength, dough temperature and fermentation cues decide when to move on.

01 / MAKE A LITTLE ROOM

Your bake, your rhythm.

Choose a mixing time and estimate the two longer rests. You can adjust the plan as you observe the dough.

Times use your device’s time zone. Eight hours of bulk is a planning estimate for this low-inoculation formula; your dough may need more or less time.

02 / GATHER THE GOOD THINGS

Simple ingredients.
Thoughtful preparation.

Bread flour500 g
Water350 g
Ripe stiff starter50 g
Fine salt10 g

For 1 loaf. Starter is 50% hydration; total dough hydration is about 69%. Per loaf, mix flour with 340 g water and reserve 10 g for the salt. Up to 10 g additional water per loaf is optional if your flour needs it.

Digital scale · Mixing bowl & cover · Scraper · Rice-floured lined bowl or proofing basket · Heat-rated parchment · Suitable covered bread pot · Oven mitts · Cooling rack

For multiple loaves, divide evenly before pre-shaping. This schedule assumes the loaves fit in the oven together. If baking in batches, keep later loaves covered in the fridge and stagger their bake and cooling times.

Prepare a stiff starterNeed different hydration? Use the calculator

03 / FOLLOW THE DOUGH

Your bake-day plan

A clear plan, from mix to first slice.

Build your schedule above to see every step and its related lesson.