Sourdough 23 – Alex method



This is my 23:d sourdough bake. But it is the second sourdough made following Alex in his youtube below. I like his  7 step method.
I did not do exactly as he advise. I write in red text color when I “sinned”.

I learned from this bake that to much salt kills the yeast. I had to have a lot of time in the oven to get it cooked. And it became a massive piece yet sticky instide. But it looked good. 🙂



  • Introduction
    1. Waking up sourdough
    2. The levain floating test
    3. Making the dough
    4. Kneading
    5. Edge folding
    6. Bottom top, left-right folding
    7. Preparing for the bake
  • Conclusion

1. Waking up sourdough Friday 19:35
Could have started with this on Saturday at about  eleven (11:00) to have  a dough ready at about 19:00 to be put in the frig (Rest 4).

  • Take 1 (2)  tablespoons of starter
  • 100 gr warm water
  • 100 gr bread flour (my wheat flour is “Mulino Pratore Semola maccinata di grano duro siciliano”.)

In the cold oven with temp off and light on, for about 1 hour 45 minutes or until the test below is passed
( I put it in the refrigerator over night from Friday 19.40 to Saturday 18.00).

2. The levain floating test
(he calls the levain sourdough. It  is ready when:

  • When it is bubbly
  • and pass the floating test

My levain did not pass the floating test!
It sunk to the bottom immediately)

3. Making the dough Saturday 18:00

He uses this mnemonic:

  • 1 part sourdough (200 gr)
  • 2 parts water (400 gr = 0,4 lit),
  • 3 parts flour (600 gr).
    As said above I used “Mulino Pratore Semola maccinata di grano duro siciliano”.

Mix well with hands.

Rest 1 (3060 min room temp) Sat 18:30

Let it rest covered with cellophane for 30-60 minutes in room temp. 18.30
I put it the oven with the lamp lighted in my plastic bucket with lid.

Add 12 gram salt and a splash of water.
Dissolve the salt.

I added to much salt. 19:30!

4. Kneading Sat 19:35

Do this 10 minutes or until the dough is elastic, tacky but not sticky.

Rest 2 (4 (2,5) hours in oven) 19:50

Let the worked dough rest 4 (I let it rest only about 2,5 hours) hours in a warm environment in a bowl covered with cellophane.

  •   flip the dough on a unfloured countertop
  • Sprincle the dough
  • and flip it

5. Edge folding Sat 22:30
(To build surface tension.)

With quick movements

fold the 4 edges to the center, 
until you get a rough ball.

Rest 3 covered (30 min room temp)

Rest for another 30 minutes covered on the table.

It will flatten slightly to a panncake shape

Now Sprinkle it with flour and flip it.

6. Bottom top, left-right folding Sat 23:00
(To build surface tension.)

  • Fold the bottom to almost top
  • Fold the right to almost left
  • Fold the left to almost right
  • Fold the top to bottom.
  • Fold the bottom to almost top
  • Roll it up
  •  use your hands or a flat knife and slowly but firmly
    push the dough in all directions

The dough has a nice surface tension. Easy to manage and form to a ball.

Rest 4 in in the refrigerator overnight.) Sat 23:25
50% rice flour, 50 % wheat flour)

Dust the bowl and dough

put the dough  upside down in the basket

Dust the drought with flour mix and cover with handkerchief.

7. Preparing for the bake 6:45

Take it out 2 hours before working with it.

  1. Heat up the pot in the oven at 250 C.
  2. Prepare to pieces of oiled oven paper (circle and rectangle)
  3. Flip the dough upside down on a floured plate.
  4. Remove the flour on the top with a brush.
  5. Put the oiled oven paper pieces (circle and rectangle) in the bowl.
  6. Place the dough as gentle as possible without burning yourself
  7. Cut the dough twice with low angle.
  8. Spray the dough with water 
  9. Put immediately the hot lid back on the pot
  10.  Put the pot with the dough in the oven and.
  11. Lower to 220 C.
  12. Keep the lid on 25 minutes
  13. Remove the lid 
  14. Bake another 25 minutes.