Recipe · Sourdough · Slow-Fermented
75% Hydration Slow-Fermented 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
36 hours (over ~3 days)
Active
90 minutes
Hydration
75%
Difficulty
⌬⌬⌬
75% hydration sits in the middle for a reason. The dough is soft enough for an open crumb, firm enough to handle, and hits the sweet spot for most artisan styles. Most home bakers spend most of their time here.
The slow schedule is for bakers who plan ahead. Mix Friday, fold and refrigerate, shape Saturday, ferment again, bake Sunday. The time produces depth that a shorter schedule simply can't reach, and the dough is a pleasure to handle by the end.
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, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd starter and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Shape into a tight boule, place seam-up in a floured banneton.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 3, morningScore 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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