Mixing Your Dough

Follow these steps to properly mix, shape, and bake your dough to achieve 1200 gr of dough with the small retail / home pouch and 3600 gr with the large catering professional pouch :

1. Autolyse for both pouches 

This is the first stage of fermentolyse, where Knead-Mie Sourdough is combined with 25°C warm water to allow proper absorption:

• Small (810 gr pouch): Use 400 gr water, added in two stages >> (350 gr first during autolyse) + 50 gr with salt at stage 2.
• Large (2430 gr pouch): Use 1170 gr water, added in two stages >> (1100 gr first during autolyse) + 70 gr with salt at stage 2.

Mix well but gently until the water is fully absorbed and rest for 30 minutes.

2. Adding Salt & First Fold

Dissolve the salt in the remaining water and mix until fully incorporated. Perform the first fold, then let the dough rest for 30 minutes.

• Small pouch: Add 50 gr water + 12g salt, achieving a final dough weight of 1200 gr.
• Large pouch: Add 70 gr water + 36g salt, achieving a final dough weight of 3600 gr.

3. Second & Third Folds

Perform the second and third folds, allowing the dough to rest for 30 minutes between each fold.

4. Shaping, Proofing & Baking

Shape the dough to your preferred weight*:

• Small pouch (1200g total): Make one 1200g loaf or two 600g loaves.
• Large pouch (3600g total): Example: three 1000g loaves + one 600g loaf.

5.Proving

Let the shaped dough proof for 12 hours at ambient temperature, either overnight or during the day, depending on your baking schedule.

• For tin baking at home, place the dough directly into a baking tin.
• For Dutch oven baking, proof the dough in a banneton or a floured cloth-lined bowl for easy transfer.

6.Scoring

Scoring creates controlled expansion during baking. Use a sharp blade or lame for precise cuts.

• Some breads (pizza, ciabatta, flatbreads) don’t require scoring, as they naturally expand.
• Decorative scoring adds a personal touch, but avoid overly deep cuts, as they may cause uneven expansion.
• Avoid scoring an over-proofed dough, as it may deflate.

7.Baking

• Preheat your oven to 240°C—this compensates for heat loss when placing the dough inside.
• Once the dough is in, reduce the temperature to 230°C and create steam using a steam function or a water tray at the bottom of the oven.
• If your home oven maxes out at 200°C, adjust as follows:
  • Bake in a Dutch oven with the lid on for 30 minutes to trap steam and help the bread rise.
  • Remove the lid carefully and bake for another 10 minutes to develop a golden crust.