Classic Sourdough Bread Recipe
Overnight artisan boule at 75% hydration with cook-along schedule
This classic sourdough bread recipe is an overnight artisan boule at 75% hydration—enough water for an open crumb without fighting the dough all day. Build a liquid leaven, mix and autolyse, stretch-and-fold through bulk, then shape and cold-proof overnight so bake day is mostly scoring and heat. Use the Bake Along card to scale baker’s weights, then hand off to Bake Mode for clock-time reminders.
For months I chased ever-wetter doughs for that Instagram open crumb—and mostly got puddles, ruptured seams, and dense frisbees. Dialing back to a sensible 75% hydration is when the blistered crust and lacey crumb finally showed up without a fight.
There is a quiet magic to cracking open a Dutch oven after twenty minutes of steam: roasted grain perfume, then the soft crackle of caramel blisters across a mahogany crust. That is the everyday artisan loaf this formula is built for—not a competition-hydration showpiece.
Most beginner recipes leap straight into 80–85% water. At that hydration, gluten handling needs near-perfect timing and flour strength. 75% sits in a sweet spot: enough water for a glossy, irregular crumb, yet enough dough tension that you can shape a boule in a few decisive motions without flouring the whole counter.
Why a little whole wheat
About 10–12% stone-ground whole wheat (54g here) adds enzymatic vigor for a livelier ferment and a hazelnut-toasted aroma in the crust—without weighing the crumb down into a brick.
The overnight cold retard does the heavy lifting. Yeast slows in the fridge while bacteria keep working, building gentle acidity. A cold loaf also holds its shape on the bench: when you tip the banneton onto parchment, the dough stands tall for a clean 30° score and that proud ear.
Sensory cues (read the dough, not just the clock)
- Autolyse: Shaggy at first; after 20–30 minutes it turns extensible and takes salt cleanly.
- Bulk: Domed margins, bubbly edges, and a set-gelatin jiggle when you tap the bowl—about 50–75% rise.
- Done: Deep mahogany crust and a hollow knock on the base; internal temp near 208°F (98°C).
The Process
1. Build the leaven: Mix the ripe starter, bread flour, and water. Cover and leave at room temperature until peaked—doubled, domed, and full of bubbles; a spoonful should float in water.
2. Mix & autolyse: Combine main-dough flours and water with the ripe leaven. Rest 20–30 minutes (autolyse), then mix in the salt until the dough feels cohesive with no dry flour left.
3. Bulk ferment: Bulk at room temperature with 3–4 sets of stretch-and-folds in the first 90 minutes, then leave undisturbed. Look for about 50–75% rise, a jiggly feel, and smooth rounded edges.
4. Shape: Gently turn out, pre-shape into a round, rest 15–20 minutes, then final-shape into a tight boule or batard and place in a floured banneton. The surface should feel taut with the seam holding closed underneath.
5. Cold proof overnight: Cover and refrigerate overnight (8–14 hours). The dough should rise slightly in the basket and spring back slowly when poked.
6. Bake: Preheat a Dutch oven to 475°F (245°C). Score, bake covered 20 minutes, then uncovered 20–25 minutes until deep brown—aim for a mahogany crust and an internal temperature around 208°F (98°C).
Pro Tip: Judge bulk by feel, not the clock. When the dough is jiggly with rounded edges, shape—even if you’re a little early or late on the schedule.
Dial baker’s percentages with Hydration & Baker’s %, tighten your boule with Shaping, or try a stiff starter for milder tang. To tweak this loaf yourself, open the recipe calculator.