How long does Sourdough Tortilla take to bake?

Bulk ferment 0.50h at 76°F, proof 0.30h, bake 1 minutes at 400°F in a cast iron skillet.

Mexico/US · lean

Sourdough Tortilla

Name: Sourdough Tortilla
Prep time: 30 min
Cook time: 1 min
Total time: 49 min
Yield: 1 loaf (12 servings)
Cuisine: Mexico/US
Ingredients: 500g all purpose; 300g water (60% hydration); 7.5g salt (1.50%); 75-100g levain (15-20%)

Target 60% hydration · cast iron skillet · bake at 400°F

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Sourdough flour tortilla — thin, pliable, slightly tangy. Uses lard (or butter/oil) at 10-15% of flour weight for tenderness. Short ferment (no real bulk, immediate rolling). Cooked on hot skillet for 30-60 sec per side. Perfect for tacos, quesadillas, burritos.

Hydration: 60%
Salt: 1.50%
Levain: 15–20%
Bulk @ 76°F: 0.50h
Proof @ 76°F: 0.30h
Bake temp: 400°F
Bake time: 1m
Vessel: cast iron skillet

Flour mix

all purpose — 100%

Technique

Mix all ingredients (fat cut in like pie dough). 30 min rest only. Divide into 60g balls, roll thin (about 7 inches). Cook on dry cast-iron skillet at medium-high heat (400°F) for 30-45 sec per side until lightly browned with some bubbles.

Calculator pre-set to Sourdough Tortilla's target (60%)

Adjust the slider for personal preference within the workable 55–65% range.

Total flour(g)

Target hydration(%)

Salt(%)

Levain of flour(%)

Levain hydration(%)

Flour to add: 450 g
Water to add: 250 g
Salt: 10 g
Levain @ 100%: 100 g
Total dough: 810 g
Effective hydration: 60%

How the math works

Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.

Salt % is computed on total flour weight, not final-dough flour.

Open 60% hydration guide →

60% hydration reference page — crumb structure, technique notes, other recipes at this hydration
Flour spec: all purpose — protein, ash, absorption — 100% of this recipe's mix
Hydration deep-dive for this recipe — workable range 55–65%
Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
Guide: baker's percentage explained — the math underlying every formula on this page
All 25 recipes — grouped by category (lean, enriched, hearth, pan)

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

Digital kitchen scale (0.1 g)
Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.
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Dutch oven / combo cooker
Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.
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Banneton proofing basket
Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.
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Bread lame + bench scraper
A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.
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High-protein bread flour
The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.
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Danish dough whisk
Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.
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🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

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Gear guides — what actually matters

Flour mix

Technique

Calculator pre-set to Sourdough Tortilla's target (60%)

Related references on this site

The gear that makes the math work