🍞 Cold-Fermented Sourdough Bread

This loaf is built on patience. Cold fermentation lets the dough develop complex flavor and structure overnight in the fridge—perfect for prepping ahead and baking fresh the next day.

Ingredients (Makes 2 medium loaves)

• 850g bread flour
• 100g whole wheat flour
• 700g water (room temp)
• 150g active sourdough starter
• 20g sea salt

Instructions

Day 1: Mix & Bulk Ferment

1. In a large bowl, combine flours and water. Mix until no dry bits remain. Cover and rest for 1 hour (autolyse).
2. Add starter and salt. Mix thoroughly using stretch-and-fold method for 2–3 minutes.
3. Let dough rest in a covered container at room temp for 4–5 hours, performing stretch-and-folds every 30 minutes.
4. Shape into rounds or batards. Place in floured proofing baskets or bowls lined with cloth.

Cold Fermentation

5. Cover baskets tightly and refrigerate for 12–24 hours.

Day 2: Bake

6. Preheat oven to 475°F with Dutch oven or baking stone inside.
7. Remove dough from fridge, score tops, and bake covered for 20 minutes.
8. Remove lid and bake another 25–30 minutes until crust is deep golden.
9. Cool on wire rack for at least 1 hour before slicing.

Notes

• Cold fermentation improves flavor and crust development.
• Use rice flour in baskets to prevent sticking.
• For extra tang, extend fridge time up to 36 hours.