I Bake Sourdough Bread from Start to Finish
Published: 21.06.2026
Sourdough bread may seem a bit extensive when starting with dried starter. In this video, I bake a cold-proofed sourdough bread from start to finish using dried sourdough starter and stone-ground sourdough flour from Kompani Surdeig. The recipe is followed, but the baking is done in a cast iron pot.
- Servings
- 1 loaf
Ingredienser:
Til oppstart av starter:
1 pose tørket surdeigsstarter
Vann
Sammalt hvete
Til brøddeigen:
0.5 kg steinmalt surdeigsmel
330 g vann
100 g aktiv surdeig
10 g salt
Fremgangsmåte (mise en place):
Mise en place: Finn frem tørket surdeigsstarter, sammalt hvete, steinmalt surdeigsmel, vann, salt, bakebolle, kjøkkenvekt, slikkepott, klede, bakepapir og jerngryte.
- Vekk den tørkede surdeigsstarteren etter anvisningen på pakken.
- Bland mel og vann til en jevn deig. Dekk til og la deigen hvile i 45 minutter.
- Elt inn aktiv surdeig og salt. La deigen hvile i 15 minutter.
- Strekk og brett deigen 3 ganger med 30 minutter mellom hver gang.
- Hev lunt til deigen er lett og luftig, omtrent 50 prosent større.
- Del deigen i emner hvis du bruker hele oppskriften fra pakken.
- Press emnet litt utover, brett kantene inn mot midten og snu deigen med skjøten ned.
- Dra deigen mot deg på benken til den strammes til en rund ball.
- Legg deigen i melet heveform med skjøten opp, dekk til og kaldhev i 15 til 20 timer.
- Ta brødet ut i romtemperatur før steking.
- Sett jerngryta i ovnen og varm opp til 250 grader.
- Vend brødet forsiktig ut på bakepapir og snitt brødet.
- Legg brødet i den varme jerngryta.
- Stek i 20 minutter med lokk.
- Ta av lokket og stek videre i 20 minutter uten lokk.
- Avkjøl brødet på rist før du skjærer i det.
In this video, I bake sourdough bread from start to finish using dried sourdough starter and stone-ground sourdough flour from Kompani Surdeig. This is a process that takes more time than regular yeast baking, but that’s also what makes sourdough baking interesting. The bread is built up through starter, resting, folding, proofing, cold-proofing, and baking.
The first part of the process involves waking up the dried sourdough starter. It is mixed with water and whole wheat flour according to the instructions on the package. Then it is left at room temperature and fed until it starts to bubble and rise. Once the starter shows clear activity, it can be used in the bread dough. This is what distinguishes sourdough from regular yeast baking. You need the starter to be alive and working before it can lift the dough.
The actual bread recipe on the package uses 1 kg of stone-ground sourdough flour, 660 g of water, 200 g of active sourdough, and 20 g of salt. First, flour and water are mixed into a smooth dough. It rests for 45 minutes before the active sourdough and salt are kneaded in. After another rest, the dough is stretched and folded 3 times with 30 minutes in between each time. This helps the dough build strength and structure without needing to knead it hard.
Once the dough is folded, it should rise in a warm place until it is light and airy. The package states that it should become about 50 percent larger. After proofing, the bread is shaped. The dough is pressed slightly outward, the edges are folded in towards the center, and the piece is turned with the seam side down. Then the dough is gently pulled towards you on the counter to tighten the surface. Once the bread is shaped, it is placed in a floured proofing basket with the seam side up and cold-proofed for 15 to 20 hours.
What I do differently from the package is the baking. The package describes baking on a tray with steam in the oven, but I use a cast iron pot. The pot is placed in the oven and heated to 250 degrees. When the pot is really hot, the bread is turned out onto parchment paper, scored, and carefully placed in the pot.
The bread is baked first for 20 minutes with the lid on. The lid retains moisture around the bread at the beginning of the baking, which can help the bread achieve better oven spring. After 20 minutes, the lid is removed, and the bread is baked for another 20 minutes without the lid. This gives the crust more color and makes it crispier.
The result is a sourdough bread with a crispy crust, mild tang, and juicy crumb. This is not a quick recipe, but it is a great way to understand the whole process. You start with dried starter, build it up, make the dough, shape the bread, cold-proof it, and finish baking it in a cast iron pot. For me, this is a practical and honest way to test sourdough baking at home without pretending that everything has to be perfect from the first attempt.
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Photos
Note: Information may contain errors. Always verify important facts yourself.
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