Prep Time: 20 minutes
Rest Time: 10–12 hours (overnight)
Bake Time: 35–40 minutes
Total Time: ~12 hours
Yield: 2 Loaves
Difficulty: Easy–Intermediate
This artisan sourdough bread is soft inside, crisp outside, and packed with deep flavor thanks to an overnight rise. Whether you’re a beginner or a seasoned baker, this simple method gives you bakery-style loaves right from your home oven.
🧂 Ingredients
- 500g (4 cups) bread flour
- 100g (¾ cup) whole wheat flour (optional but adds rich flavor)
- 100g active, bubbly sourdough starter
- 375g (1½ cups + 1 tbsp) room-temperature water
- 10g (2 tsp) sea salt
🥣 Step-by-Step Instructions
1. Feed Your Starter
Feed your starter 4–6 hours before mixing the dough.
It should double, look bubbly, and smell slightly sweet and tangy.
2. Mix the Dough
In a large bowl, whisk starter + water until dissolved.
Add both flours.
Mix until there are no dry spots (hands or spatula both work).
Cover and rest for 1 hour — this is the autolyse, which helps gluten form naturally.
3. Add Salt
Sprinkle salt over the dough.
Pinch, fold, and squeeze the dough until the salt is fully blended.
4. Bulk Fermentation (Stretch & Fold)
For the next 3–4 hours, do a stretch and fold every 30 minutes:
- Grab one edge of the dough
- Stretch it upward
- Fold it over the dough
- Rotate the bowl — repeat 3–4 times
After the final fold, cover and let the dough rise 50–75% in volume.
5. Pre-shape & Bench Rest
Lightly flour your surface.
Divide the dough into 2 equal pieces.
Gently shape each into a rough ball.
Rest uncovered 20 minutes.
6. Final Shaping (Loaf Pan Style)
Shape each dough piece into a tight log (like sandwich bread).
Place seam-side down into lightly oiled or floured loaf pans.
7. Cold Proof (Overnight)
Cover pans with plastic wrap and refrigerate 8–12 hours.
This slow proofing gives that signature sourdough depth and texture.
8. Scoring
Next morning:
Preheat oven to 450°F (230°C).
Score the tops using a razor or bread lame
(leaf, wave, or simple line — all work beautifully).
Dust lightly with flour for an artisan bakery finish.
9. Bake
Bake for 35–40 minutes until golden brown.
For a crisp crust: remove loaves from pans for the last 10 minutes.
10. Cool Completely
Let the bread cool on a wire rack for at least 1 hour before slicing.
(If you cut too early, the crumb becomes gummy.)
💡 Pro Tips
- Keep your starter active, bubbly, and recently fed.
- Add steam: place a small tray of hot water in the oven for the first 15 minutes.
- Brush hot loaves with melted butter for a soft, shiny crust.
- Whole wheat flour adds flavor but also makes the crumb slightly tighter.
🍽️ Serving Ideas
- Amazing for toast, sandwiches, grilled cheese, or garlic bread.
- Slice and freeze — stays fresh for up to 3 months.
❓ FAQs
Q1: Can I make this without loaf pans?
Yes! Shape the dough into round boules and bake inside a Dutch oven.
Q2: Why didn’t my bread rise well?
Most likely a weak starter — it must double within 4–6 hours after feeding.
Q3: Can I skip the overnight proof?
You can proof at room temperature for 3–4 hours, but the flavor will be milder.
Q4: How do I make the crust softer?
Brush with melted butter after baking, then cover with a towel while cooling.
