Recipe · Sourdough · Overnight
82% Hydration Overnight Sourdough
A loaf of sourdough is a record of time. Hours of cold fermentation deepen the flavor, the gluten develops without aggressive kneading, and the finished crust holds the dark color of a slow, hot bake.
Total time
14 hours
Active
75 minutes
Hydration
82%
Difficulty
⌬⌬⌬
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
Overnight fermentation is where flavor lives. The dough goes in the refrigerator after a brief room-temperature ferment, the cold slows the yeast and lets enzymes do their work, and the loaf you bake the next day tastes like it cost more than it did.
Ingredients
1000g total dough. Yields 1 boule, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 490 g | 100% |
| Water | 402 g | 82% |
| Salt | 9.8 g | 2% |
| Active sourdough starter (100% hydration) | 98 g | 20% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd starter and salt. Mix until combined.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMShape into a tight boule, place seam-up in a floured banneton. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 2, 8:00 AMScore the loaf. Bake at 500°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
The starter has to be active and bubbly within four to six hours of feeding. If it doubles in that window, it's ready. A sluggish starter produces a sluggish loaf, regardless of schedule or hydration.
What to expect
A genuinely open, irregular crumb with a glossy interior and a thin crisp crust. The overnight cold ferment adds depth without the time commitment of a multi-day schedule.
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