Last Updated: December 24, 2025
Starter Maintenance
Feeding schedules, hydration levels, discard recipes
Feed starter 1:1:1 ratio
50g starter, 50g flour, 50g water - adjust for amounts
Float test for readiness
Drop spoonful in water, should float when active
Autolyse 30-60 minutes
Mix flour and water, rest before adding starter and salt
Stretch and fold every 30 min
4-6 sets during bulk fermentation for gluten development
Cold proof overnight
Retard in fridge 8-72 hours for flavor and convenient schedule
Score at 45° angle for ear
Deep cut creates lift, sharp blade prevents dragging
Dough Techniques
Autolyse, stretch and fold, lamination, coil folds
Feed starter 1:1:1 ratio
50g starter, 50g flour, 50g water - adjust for amounts
Float test for readiness
Drop spoonful in water, should float when active
Autolyse 30-60 minutes
Mix flour and water, rest before adding starter and salt
Stretch and fold every 30 min
4-6 sets during bulk fermentation for gluten development
Cold proof overnight
Retard in fridge 8-72 hours for flavor and convenient schedule
Score at 45° angle for ear
Deep cut creates lift, sharp blade prevents dragging
Bulk Fermentation
Room temp vs cold, aliquot jar, float test
Feed starter 1:1:1 ratio
50g starter, 50g flour, 50g water - adjust for amounts
Float test for readiness
Drop spoonful in water, should float when active
Autolyse 30-60 minutes
Mix flour and water, rest before adding starter and salt
Stretch and fold every 30 min
4-6 sets during bulk fermentation for gluten development
Cold proof overnight
Retard in fridge 8-72 hours for flavor and convenient schedule
Score at 45° angle for ear
Deep cut creates lift, sharp blade prevents dragging
Shaping & Proofing
Boule, batard, oval shapes, banneton baskets
Feed starter 1:1:1 ratio
50g starter, 50g flour, 50g water - adjust for amounts
Float test for readiness
Drop spoonful in water, should float when active
Autolyse 30-60 minutes
Mix flour and water, rest before adding starter and salt
Stretch and fold every 30 min
4-6 sets during bulk fermentation for gluten development
Cold proof overnight
Retard in fridge 8-72 hours for flavor and convenient schedule
Score at 45° angle for ear
Deep cut creates lift, sharp blade prevents dragging
Scoring Patterns
Ear creation, expansion scores, decorative patterns
Feed starter 1:1:1 ratio
50g starter, 50g flour, 50g water - adjust for amounts
Float test for readiness
Drop spoonful in water, should float when active
Autolyse 30-60 minutes
Mix flour and water, rest before adding starter and salt
Stretch and fold every 30 min
4-6 sets during bulk fermentation for gluten development
Cold proof overnight
Retard in fridge 8-72 hours for flavor and convenient schedule
Score at 45° angle for ear
Deep cut creates lift, sharp blade prevents dragging
Baking Methods
Dutch oven, steam injection, baking stones, temperature
Feed starter 1:1:1 ratio
50g starter, 50g flour, 50g water - adjust for amounts
Float test for readiness
Drop spoonful in water, should float when active
Autolyse 30-60 minutes
Mix flour and water, rest before adding starter and salt
Stretch and fold every 30 min
4-6 sets during bulk fermentation for gluten development
Cold proof overnight
Retard in fridge 8-72 hours for flavor and convenient schedule
Score at 45° angle for ear
Deep cut creates lift, sharp blade prevents dragging
💡 Pro Tip: Master the fundamentals first before moving to advanced techniques. Practice regularly and refer to this cheatsheet for quick reference.