After baking hundreds of loaves every week since we opened on SE Division in 2015, we’ve learned a thing or two about
what makes sourdough truly great. Here are our top five tips for baking the perfect loaf at home.

1. Start With a Healthy Starter

Your sourdough starter is the heart of your bread. Feed it regularly with equal parts flour and water, and keep it at
room temperature if you bake often. A bubbly, active starter that doubles in size within 4-6 hours is ready to bake
with.

2. Time Is Your Best Ingredient

Don’t rush the fermentation. At Our Bakery, we let our doughs ferment for a full 24 hours before they see the oven. A
long, slow rise develops complex flavors and a better crumb structure that you just can’t get with a quick proof.

3. Use Quality Flour

We source our flour from local Oregon mills — the difference in flavor compared to mass-produced flour is remarkable.
Look for unbleached, unbromated flour with a protein content of 11-13% for bread baking.

4. Master the Stretch and Fold

Instead of heavy kneading, use the stretch-and-fold technique every 30 minutes during the first 2 hours of
fermentation. This builds gluten structure gently while preserving the air bubbles that give sourdough its signature
open crumb.

5. Steam Your Oven

A blast of steam in the first 15 minutes of baking is what creates that crackling, golden crust. Use a Dutch oven
with the lid on, or place a tray of boiling water on the bottom rack.

Happy baking! And if you’d rather leave the sourdough to us, we’ve got a fresh loaf waiting for you every morning at
742 Elm Street, Portland, OR, USA. We open at 6 AM — come while it’s still warm.