Prep Time: 30 minutes (plus starter activation)
Rise Time: 8-12 hours (overnight bulk fermentation) + 2-3 hours (final proof)
Bake Time: 40 minutes
Total Time: 11-14 hours (mostly hands-off)
Difficulty: ⭐⭐☆☆☆ (Intermediate – requires an active sourdough starter)
Yield: 1 beautiful 9×5 inch loaf
Ingredients
For the Levain (Pre-ferment):
60g (¼ cup) active, bubbly sourdough starter (100% hydration)
80g (⅔ cup) bread flour
80g (⅓ cup) lukewarm water
For the Main Dough:
All of the levain (from above)
360g (3 cups) bread flour
40g (⅓ cup) whole wheat flour (for flavor & nutrition)
235g (1 cup) lukewarm water
35g (2 tbsp) honey (or maple syrup)
9g (1½ tsp) fine sea salt
28g (2 tbsp) unsalted butter, softened (or olive oil)
For Topping (Optional):
1 tbsp melted butter or milk, for brushing
1 tbsp rolled oats or seeds
Equipment
Digital kitchen scale (highly recommended for accuracy)
Stand mixer with dough hook, or a large bowl for hand mixing
9×5 inch loaf pan
Dough scraper
Proofing basket or bowl
Lame or sharp razor blade for scoring
Instructions
Step 1: Build Your Levain (Morning, 8-12 Hours Before Mixing)
In a small jar or bowl, combine the 60g active starter, 80g bread flour, and 80g lukewarm water.
Mix thoroughly until no dry flour remains.
Cover loosely and let it ferment at room temperature (70-75°F/21-24°C) for 8-12 hours. It is ready when it has at least doubled in size, is domed on top, and is full of bubbles. This slow fermentation is the key to deep, complex flavor.
Step 2: Mix the Dough (Evening)
In the bowl of a stand mixer (or a large bowl), combine all of the ripe levain, 235g water, and 35g honey. Stir with a whisk or fork to disperse the levain.
Add the 360g bread flour and 40g whole wheat flour. Mix on low speed (or with a sturdy spoon) until a shaggy dough forms, about 2 minutes. Let this mixture (the autolyse) rest for 30 minutes. This allows the flour to fully hydrate and develops gluten strength.
After the rest, add the 9g salt. Mix on medium-low speed for 5 minutes.
With the mixer running, add the 28g softened butter, one small piece at a time, waiting for each to be fully incorporated before adding the next. This may take 3-4 minutes.
Once all butter is incorporated, mix on medium speed for a final 5-7 minutes, until the dough is smooth, slightly tacky but not sticky, and pulls away cleanly from the sides of the bowl. It should pass the “windowpane test”: gently stretch a small piece of dough; it should stretch thin enough to see light through it without tearing immediately.
Step 3: Bulk Fermentation (Overnight, The Magic Step)
Lightly oil a large, clear container with straight sides (or use the mixer bowl). Place the dough inside, cover tightly, and let it rest at room temperature for 30 minutes.
Perform a set of “stretch and folds”: wet your hands, grab one side of the dough, stretch it gently upwards, and fold it over the center. Repeat this from all four sides of the dough. This strengthens the gluten. Re-cover.
Repeat this stretch and fold process 3 more times, at 30-minute intervals. After the final fold, the dough should feel billowy and strong.
Let the dough finish its bulk fermentation, undisturbed, for the next 6-10 hours (overnight) until it has increased in volume by about 50-75% and is dotted with small bubbles. The total bulk time from mixing to shaping will be 8-12 hours, depending on your kitchen’s temperature.
Step 4: Shape and Final Proof (Next Morning)
Gently turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, pat it into a rough 8×10 inch rectangle.
Tightly roll the dough into a log, starting from a short end. Pinch the final seam and the ends to seal.
Place the loaf seam-side down into a lightly greased 9×5 inch loaf pan. Optionally, brush the top lightly with water and sprinkle with rolled oats or seeds.
Cover the pan loosely with a damp towel or plastic wrap. Let the dough proof at room temperature for 2-3 hours, until it has risen just above the rim of the pan. It should feel airy and spring back slowly when gently poked.
Step 5: Bake to Perfection
About 30 minutes before baking, preheat your oven to 375°F (190°C) with a rack in the center position.
Just before baking, you can use a lame or sharp knife to make a single, shallow slash lengthwise down the center of the loaf (optional, helps control expansion).
Bake for 35-40 minutes, or until the internal temperature reaches 205-210°F (96-99°C) and the crust is a deep, golden brown. If the top is browning too quickly, tent it loosely with foil for the last 15 minutes.
Immediately upon removing from the oven, brush the top with melted butter for a soft crust (optional). Turn the loaf out of the pan onto a wire cooling rack.
Step 6: The Crucial Wait
Let the bread cool completely for at least 3-4 hours before slicing. This allows the steam to fully set the crumb. Cutting too early will result in a gummy texture.
Baker’s Notes & Success Tips
Starter Health is Key: Your starter should be active and recently fed (peaking 4-8 hours after feeding) to build a strong levain.
Temperature is Your Timer: Cooler kitchen? Your fermentation will be slower. Warmer? It will be faster. Judge readiness by dough volume and bubbles, not just the clock.
Storage: Once completely cool, store in a bread bag at room temperature for up to 4 days. For longer storage, slice and freeze for up to 3 months. Refresh slices in a toaster.
Variations: Add 2 tbsp of sunflower seeds or chopped walnuts during mixing. Substitute 1 tbsp of everything bagel seasoning for the oat topping.
Nutrition Information (Per 1/16th Slice)
Calories are estimates based on ingredients used.
Calories: ~145 kcal
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 220mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 2g
Protein: 4g
This bread is a natural source of prebiotics from fermentation, making it easier to digest than commercial yeast breads. It contains no preservatives, additives, or commercial yeast.