Oscar Nanni's Sourdough Bread

Oscar is a good friend of Gonzalo's from Argentina. He is a very cool guy who shared with us his secrets on making sourdough.

You will find many similarities to the Tartine Sourdough Country Bread

And here is a link to Oscar's source in english: alexandracooks.com

This is what Gonzalo sent me on October 10, 2020 via WhatsApp:

step 1: 40 grams of masa madre

add 20 grams of flour

add 20 grams of water (doesn’t need to be warm)

mix it all together and and let it rest for at least hour or two...

until it double the size

After it rise...

add 290 grams of water and mix it up

you will have this...

then add 400 grams of flour and mix it up with a spatula.

Make sure there is no dry flour around...

after the first time you mix and let it rest, make sure is covered

same for this second time you mix the water and flour, covered it and let it rest for an hour

After an hour, you add 8 grams of salt

do the first folding making sure the salt goes to all the mix and let it rest for 30 to 45 minutes

After that rest, start doing the folding that you mentioned, do 4 or 5 every 45 minutes. (total of 4:15 min or less)

after all that, wait an hour at least (can be more) and then cover it and to the fridge. In the fridge from 12 hours to 24 hours

and you know the rest from the video... unfold, make the cut, and the cooking in the bag

Inside the bag.. baking is at 420 fahrenheit 20 minutes in the bag... and then 20 minutes without the bag. i did 25 minutes each

this color should be when you take it out of the bag.

Mine was too white at 20 minutes so i left it 5 minutes more

then without the bag is only for crispy crunchy crust... until

it gets the color you want

here is the one i baked today

that’s from my friend Oscar on cast iron

And here is a link to Oscar's source in english: alexandracooks.com


If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above.

Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.

If you’re looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance.


How much Sourdough Starter to Use?

  • Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.

  • A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.


  • 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter, see notes above

  • 375 g (1 1/2 cups plus 1 tbsp) warm water

  • 500 g (4 cups plus 2 tbsp) bread flour

  • 9 to 11 g (1.5 – 2 teaspoons) fine sea salt, see notes above


  1. Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.

  2. Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.

  3. Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)

  4. Shape: Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.

  5. Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.

  6. Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.)

  7. Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.

  8. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.

  9. Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.

  10. This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.


  • This recipe has been adapted from Artisan Sourdough Made Simple. Changes I have made to the original recipe include:

  • Using 11 g salt as opposed to 9 g.

  • Performing 4 stretch and folds during the first 2 hours of the bulk fermentation, which build strength in the dough.

  • Doing a cold proof for at least 24 hours before baking, which produces a lighter airier crumb. In the video, you can see the difference between the crumb of a loaf that has proofed for only 6 hours vs a loaf that has proofed for 24 hours.

  • Finally, I like preheating my Dutch oven, which makes a crisper crust.