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Sourdough Bread

By Patrick Hogan
Pin Recipe

Traditional sourdough bread, featuring a long fermentation process for complex flavor and perfect texture. The applied formula is 77% hydration and makes 2 loaves.

Sourdough Bread hero image
Prep Time
1 hr
Cook Time
39 min
Total Time
1 day 7 hr 9 min
Yield
2 loaves
Your recipe
2 loaves × 908g · Dutch Oven · 77% hydration · Spiral mixer

Ingredients

Bread dough

  • 765g Bread flour
  • 150g Whole wheat flour
  • 705g water
  • 175g ripe levain (77% hydration)
  • 20g fine sea salt

Instructions

Levain

  1. Mix 39g seed starter + 39g Bread flour + 39g Whole wheat flour + 59g water.
  2. Cover and rest at 70°F until peaked, 6h

Autolyse

  1. Mix flour and the first portion of water (685g) using cool water in the Ooni Halo Pro at 165 RPM for about 4–5 min, until the dough reaches 70°F. Cover and rest for 3h before starting bulk fermentation.

Bulk Fermentation

  1. [0m elapsed] Mix in the ripe levain in the Ooni Halo Pro at 165 RPM until evenly incorporated. Cover until the next step at 30m elapsed.
  2. [30m elapsed] Add fine sea salt and the remaining water (20g). Mix at 90 RPM for 1 min while the fine sea salt incorporates, then increase to 165 RPM for about 4 min. Cover until the next step at 1h elapsed.
  3. [1h elapsed] Perform one set of stretch and folds, working gently around the dough. Cover until the next step at 1:30h elapsed.
  4. [1:30h elapsed] Perform one set of stretch and folds, working gently around the dough. Cover until the next step at 2h elapsed.
  5. [2h elapsed] Perform one set of coil folds, working gently around the dough. Cover until the next step at 4:50h elapsed.
  6. [4:50h elapsed] Check the dough for the recipe’s target rise (approximately doubled), aeration, and strength. This is your planned end of bulk fermentation; extend or shorten the rest according to the dough, then continue to shaping.

Shape

  1. Divide into 2 loaves (908g each), preshape, and rest at 70°F for 30m.
  2. Shape and place in banneton. Rest at 70°F for 10m.
  3. Stitch, cover and place in 37°F refrigerator for 12-18h

Bake

  1. Preheat oven at 550°F for 45m
  2. Score loaf at 45° angle about ¼ inch deep, slightly offset center and bake in a covered dutch oven at 470°F for 20m with an ice cube.
  3. Bake uncovered at 470°F for 17m. Raise temp to 500°F and bake for 2 more minutes.
  4. Place on baking rack and allow to cool for 4h before slicing

Equipment

  • Kitchen scale
  • Ooni Halo Pro spiral mixer
  • Large mixing bowl
  • Bench scraper
  • Proofing basket (banneton)
  • Dutch oven
  • Lame or sharp knife for scoring
  • Razor blades for lame
  • Wire cooling rack
  • Bread knife

Notes

  • This dough is 77% hydration with 9.8% prefermented flour and makes 2 × 908g loaves.
  • The autolyse process allows flour to fully hydrate and develops gluten naturally
  • Bulk fermentation timing can vary based on temperature and starter activity
  • Cold retarding in the refrigerator develops flavor and makes shaping easier
  • Proper scoring allows controlled expansion during baking
  • High initial heat creates steam for crust development
  • Keep your starter healthy and active for best results
  • Temperature control is crucial throughout the process
  • Don't rush the fermentation process - time develops flavor
  • Use a kitchen scale for accurate measurements
  • Watch stretch and fold technique for proper bulk fermentation
  • Master preshaping technique for better final shape
  • Learn batard shaping technique for oval-shaped loaves
  • Learn proper scoring techniques for optimal oven spring
  • Read about percent rise to help understand when bulk fermentation is complete