What does the dough need now?
Follow the dough from mixing and folds to proofing, shaping, scoring and steam.
What you can work on.
- Building dough strength without unnecessary handling
- Separating bulk fermentation from the final proof
- Matching shaping and scoring to the loaf
A useful order.
Start with the first guide if this topic is new. If you already have a specific question, choose the guide that matches it and follow its worked examples or observation table.
See the full starter-to-loaf route
Mixing techniquesAutolyse vs. fermentolyse: choose and account for the rest
Understand flour-and-water rests, starter-inclusive rests, water holdbacks, fermentation timing, and how to judge whether the extra step helps your dough.
Dough developmentStretch-and-fold vs. coil fold: choose the movement your dough needs
Learn bowl folds and coil folds, how to count sets, read the dough between them, troubleshoot tears, and compare the two methods fairly.
FermentationHow to read bulk fermentation signs
Track dough expansion, aeration, strength, and temperature together, with clear measurement examples and limits for common readiness tests.
Shaping techniquesShape a sourdough boule or bâtard with better control
Plan loaf size, preshape, manage bench flour, form a round or oval, and diagnose problems at the seam, transfer, and basket-release stages.
Proofing techniquesCold-proof sourdough with a schedule you can actually follow
Understand refrigerator proofing, cooling lag, dough readiness, covers, direct-from-cold baking, and how to plan sequential loaves without false timing guarantees.
Scoring techniquesScore sourdough with a clear plan for the loaf’s expansion
Separate functional and decorative cuts, choose a blade and pattern, understand depth and tilt, and troubleshoot a score without blaming one variable.
Baking techniquesBake sourdough with steam using equipment that supports the method
Choose a covered baker or approved steam-baking setup, understand the dry finish, avoid thermal shock, and troubleshoot crust without unsafe water additions.