Mixing Your Dough

Follow these steps to properly mix, shape, and bake your dough to achieve large medium or smal catering professional pouch :

1. Autolyse 

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

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*:

5.Proving

Let the shaped dough proof for 4 to 6 hours at ambient temperature or overnight in fridge at 4 Dg C 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.