Recipe · Sourdough · Overnight
65% Hydration Overnight Sourdough
Sourdough relies on wild yeast cultured from a starter, and that starter does most of the work. The long ferment pulls real flavor out of the flour, gives you a chewy, open crumb, and produces the sour notes that commercial yeast can't match.
Total time
14 hours
Active
75 minutes
Hydration
65%
Difficulty
⌬⌬⌬
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
Ingredients
1000g total dough. Yields 1 boule, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 535 g | 100% |
| Water | 348 g | 65% |
| Salt | 10.7 g | 2% |
| Active sourdough starter (100% hydration) | 107 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
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
Lodge Combo Cooker
The go-to choice for home bakers. Shallow lid makes loading dough safer and easier.
Banneton Basket Set
Round & oval baskets with liners, lame, and scrapers. Premium Indonesian rattan.
UFO Bread Lame
Handcrafted walnut wood handle with secure blade storage. Includes extra blades.
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