Complete formula for sourdough bread.
A sourdough bread formula uses baker's percentages based on total flour weight. A typical recipe: flour 100%, water 75%, ripe starter 20%, salt 2%. The starter (levain) is at 100% hydration (equal parts flour and water), so it contributes both flour and water to the final dough. Build the levain 8-12 hours before mixing: feed starter at 1:5:5 ratio the night before for a morning mix. The bulk fermentation (4-6 hours at 24°C) with 3-4 sets of stretch-and-folds develops gluten without kneading. Shape, then cold retard in the fridge for 12-18 hours — this develops complex sour flavor. Bake in a preheated Dutch oven at 250°C covered for 20 min (steams the crust), then uncovered at 230°C for 20-25 min. The internal temperature should reach 210°F (99°C). Cool completely (1-2 hours) before cutting — the crumb is still setting.