Sourdough Production Sheet: Hydration, Fermentation, and Baking Tips

How to Use My Sourdough Production Sheet: A Comprehensive Guide

I’ve received numerous requests to share the production sheet I use in my YouTube videos, and I’m excited to finally provide it! This detailed recipe sheet is a game-changer for both novice and experienced bakers, offering precise water hydration amounts and critical fermentation timings.

Mastering Hydration Levels

One of the standout features of this production sheet is its detailed water hydration information. It’s essential to test your flour’s hydration level, as different flours absorb water differently. I’ll be releasing a video soon that will walk you through the process of testing and adjusting hydration levels for perfect dough consistency.

Essential Timings: Bulk Fermentation and Starter Addition

One of my favorite parts of this production sheet is the detailed timing for bulk fermentation and when the starter was added. Keeping track of these times is crucial for achieving the perfect rise and crumb structure. Too often, I’ve forgotten when I started the mix, but with this sheet, you’ll have all the information at your fingertips.

Stretch and Fold Intervals

The production sheet also includes specific stretch and fold times. Incorporating these intervals helps develop the dough’s gluten structure, leading to a better texture and rise in your final bake. By following these guidelines, you’ll ensure your sourdough has the perfect balance of strength and elasticity.

Stay tuned for more videos and tips, and happy baking!