Recipe · Sourdough · Overnight
75% 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
75%
Difficulty
⌬⌬⌬
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
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 | 508 g | 100% |
| Water | 381 g | 75% |
| Salt | 10.2 g | 2% |
| Active sourdough starter (100% hydration) | 101.6 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 balanced open crumb with visible holes and a chewy texture. The crust is thin but sturdy, and the flavor is a clean read on the flour and ferment.
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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