These videos walk you through every technique in the Sourdough Sanity: Full Bake Guide app. Download the app to follow along with timers and step-by-step guidance built in.
All 9 videos are live — subscribe to @SourdoughSanity on YouTube to be notified of new content.
Full Bake Guide — All 9 Technique Videos
1. Autolyse
How to mix your flour, water, and starter during autolyse. No salt yet — that goes in during the first stretch and fold.
2. Stretch & Fold 1: Adding Salt
How to incorporate salt during your first stretch and fold. The most important fold of the bake. Wet fingers, four lifts, salt added in quarters.
3. Stretch & Fold 2–4
The standard stretch and fold technique used for folds 2 through 4. Same four-step pattern every time.
4. Stretch & Fold 5: Final Fold
The last stretch and fold before bulk fermentation finishes. Same technique, but after this the dough rests undisturbed.
5. Pre-Shape
How to pre-shape your dough after bulk fermentation. Builds the initial surface tension before the bench rest and final shape.
6. Final Shape: Boule
How to shape a sourdough boule for baking in a Dutch oven. Surface tension is everything. Get this right and you get good oven spring.
7. Final Shape: Loaf Pan
How to shape sourdough into a batard for a loaf pan. A slightly different technique from the boule — you're shaping a log, not a round.
8. Score & Load: Dutch Oven
How to score your dough and load it into a preheated Dutch oven. Work quickly: one confident slash at 45°.
9. Score & Load: Loaf Pan
How to score and load sourdough in a loaf pan. Key difference from Dutch oven: the pan goes in cold. Only the oven is preheated.
Have questions about what you watched? Join the Sourdough Sanity community on Facebook — a group of bakers who are on the same journey, sharing progress and helping each other improve.