High-Hydration Sourdough Bread Recipe (2 Loaves)

This sourdough bread recipe makes two loaves with a crisp crust and an open, airy crumb. A levain made with bread flour and whole wheat flour starts the fermentation; stretch and folds build strength in the wet dough, followed by an overnight cold proof.

Plan for a two-day bake and start with a ripe, active sourdough starter. This is a high-hydration dough, so keep the reserved mixing water separate and add only as much as the flour can handle. The schedule below gives you a starting point for each stage.

Recipe Details

• Yield: 2 loaves
• Levain development: About 5 hours at 78°F (25°C)
• Autolyse: 2 hours, overlapping with levain development
• Bulk fermentation: About 4 hours
• Bench rest: 30 minutes
• Cold proof: Overnight; about 13 hours 35 minutes in the example schedule
• Baking time: 50 minutes per loaf — 20 minutes covered, then 30 minutes uncovered
• Cooling time: 2 hours before slicing
• Time to allow: About 27 hours from building the levain to slicing, based on the example schedule with both loaves baked together. Allow longer when baking them one at a time.
• Oven temperature: 450°F (230°C)

Equipment

• Digital kitchen scale
• Small container for the levain and a mixing bowl
• Covered container for bulk fermentation
• Bench scraper or bench knife
• 2 proofing baskets
• Dutch oven or combo cooker
• Bread lame or sharp knife, oven mitts, and a cooling rack

Ingredients

For the Levain

• 30g medium-protein bread flour
• 30g whole wheat flour
• 60g water
• 30g ripe sourdough starter

For the Main Dough

• 822g medium-protein bread flour
• 64g whole wheat flour
• 745g water, divided: 650g for the autolyse and up to 95g for mixing
• 17g salt
• 151g ripe levain (the listed levain build yields approximately 150g)

Ingredient Notes

Levain quantity: The levain ingredients add up to 150g, while the main-dough ingredient list specifies 151g. This is a 1g rounding difference. Use the prepared ripe levain; do not add extra water just to make up that gram.

Water: The 745g main-dough water is split into 650g for the autolyse and up to 95g for mixing. The separate 60g water belongs to the levain. Avoid adding the full 745g during the autolyse and then adding another 95g.

Starter: Use a recently fed, ripe starter with visible bubbles and clear expansion. Unfed discard will not behave the same way in this schedule.

Baking Schedule

The times are a planning guide. Starter strength and kitchen temperature affect fermentation, so also look for an active levain and dough that becomes smoother, aerated, and elastic.

• Day 1, 9:00 a.m.: Build the levain.
• Noon: Begin the 2-hour autolyse.
• 2:00 p.m.: Mix in levain, salt, and reserved water.
• 2:15–6:15 p.m.: Bulk fermentation, including the 6 sets of folds.
• 6:15 p.m.: Divide, preshape, and rest for 30 minutes.
• 6:45 p.m.: Shape and cover the loaves.
• 7:25 p.m.: Begin the overnight refrigerator proof.
• Day 2, 8:00 a.m.: Preheat the oven and cooker.
• 9:00 a.m.: Score and bake.
• After baking: Cool for 2 hours before cutting.

How to Make High-Hydration Sourdough Bread

1. Build the levain — 9:00 a.m.

Mix 30g bread flour, 30g whole wheat flour, 60g water, and 30g ripe sourdough starter in a small container. Cover and keep at 78°F (25°C) for about 5 hours. The levain should be active and bubbly when you use it.

2. Autolyse the flour and water — noon

In a mixing bowl, combine 822g bread flour, 64g whole wheat flour, and 650g of the main-dough water. Mix until no dry flour remains. Cover and rest for 2 hours. Keep the remaining 95g water separate for the mixing step.

3. Mix the dough — 2:00 p.m.

Add 17g salt, the ripe levain, and up to 95g reserved water to the rested dough. Add the water gradually and hold some back if the dough becomes too slack. Pinch and mix the ingredients together, then fold the dough in the bowl for 2–3 minutes, until it is cohesive and smoother. Transfer to a bulk-fermentation container and cover.

4. Bulk ferment and fold — 2:15 to 6:15 p.m.

Let the dough ferment for about 4 hours. During this period, give it 6 sets of stretch and folds: space the first 3 sets 15 minutes apart, then the last 3 sets 30 minutes apart. For each set, gently lift one side of the dough and fold it over the center, working around the container. Keep it covered between sets and let it rest after the final set for the remainder of bulk fermentation.

5. Divide and preshape — 6:15 p.m.

Lightly flour the work surface and turn out the dough. Use a bench knife to divide it into 2 equal pieces. Gently preshape each piece into a round and rest uncovered for 30 minutes.

6. Shape the loaves — 6:45 p.m.

Shape each piece into a round boule or an oval batard. Place the loaves in floured proofing baskets, seam-side up, and cover the baskets with reusable plastic bags.

7. Cold proof overnight — 7:25 p.m. to 9:00 a.m.

Seal the covered baskets and refrigerate overnight. The example schedule runs from 7:25 p.m. to 9:00 a.m. the next day, about 13 hours and 35 minutes. The dough stays in the refrigerator until you are ready to score and bake.

8. Preheat, score, and load — the next morning

At 8:00 a.m., start preheating the oven with a Dutch oven or combo cooker inside to 450°F (230°C). At 9:00 a.m., take a loaf from the refrigerator, turn it out, and score the top with a bread lame or sharp knife. Carefully transfer it to the hot cooker.

9. Bake and cool

Cover and bake for 20 minutes at 450°F (230°C). Remove the lid and bake for another 30 minutes. The finished loaf should have a deeply browned crust and an internal temperature around 208°F (97°C). Transfer to a wire rack and cool for 2 hours before slicing. Bake the second loaf the same way; if using one cooker, keep its dough refrigerated while the first loaf bakes and let the empty cooker return to the baking temperature before loading it.

Tips for Best Results

• Weigh the ingredients. Gram measurements are especially useful for the small levain build and the divided water.
• Hold back water when needed. A wet dough should still gain structure. Stop adding the reserved water if it becomes weak or soupy.
• Handle the dough gently. Lightly wet your hands for folds and use a scraper to help lift sticky dough. Avoid adding large amounts of flour to make it feel like a firm dough.
• Watch fermentation. By the end of bulk, look for expansion, bubbles, and a smoother dough that feels elastic. The clock alone cannot account for a cool kitchen or a sluggish starter.
• Cool before slicing. Keep the full 2-hour cooling period so you do not cut into the loaf while the interior is still settling.

Storage Tips

Let the loaves cool completely before storing. For the first day, keep a crusty loaf loosely covered at room temperature. After that, use a bread bag or airtight wrapping to slow drying; the crust will soften.

For longer storage, slice the cooled bread, separate portions with parchment if needed, and freeze in an airtight freezer bag. Toast individual slices from frozen. Freezing is a better choice for keeping bread than routine refrigerator storage.

Serving Ideas

Serve slices alongside Southwest chicken and vegetable soup, or use them for sandwiches filled with creamy chicken salad. Toast day-old slices for a firmer surface and a crisp edge.

Frequently Asked Questions

Do I have to use all the reserved water?

No. This recipe allows you to hold back some of the 95g reserved for mixing. Add it gradually and stop if the dough loses strength or becomes excessively slack.

Can I use sourdough discard?

This schedule calls for ripe, active starter to build the levain. Unfed discard may not have enough activity to ferment the dough on the same timeline.

Can I replace the bread flour with all-purpose flour?

It is not a direct substitution for this very wet dough. Different flours absorb water differently and can change how the dough handles. Use the listed bread flour and whole wheat flour for this version.

What if I only have one Dutch oven?

Bake one loaf at a time and keep the second basket in the refrigerator while you wait. Each loaf needs the same covered and uncovered baking stages. Allow additional time for the second bake and for the cooker to return to temperature.

Why might the crumb turn out gummy?

Check that the loaf finished baking and cooled for the full 2 hours before slicing. Fermentation and dough strength also affect the crumb, so review those stages rather than assuming more water will fix it.

Nutrition Information (Approximate)

Estimated per slice, assuming each loaf is cut into 12 equal slices — 24 slices for the full recipe:

• Calories: About 145 kcal
• Carbohydrates: About 29 g
• Protein: About 5 g
• Total fat: About 0.7 g
• Fiber: About 1.3 g

These are ingredient-based estimates, not measured nutrition values. They assume a starter made with equal weights of flour and water, fed with bread flour. Flour brands, fermentation, and slice size affect the result; extra flour used for dusting is not included.

Contains: Wheat and gluten.