The BEST Overnight Sourdough Bread Recipe | Cold Ferment (Grams)

My favorite bread Dutch oven: #ad https://www.krustic.com/?rfsn=8763072... Coupon code: SALLY My favorite customizable display board: #ad https://wordswithboards.com/STGITK Coupon code: STGITK Learn how to make The BEST Overnight Sourdough Bread with this detailed, beginner-friendly cold ferment recipe. Measured in grams for accuracy, this tutorial walks you through feeding your starter, bulk fermentation, shaping, overnight refrigeration, scoring, baking in a Dutch oven, and achieving incredible oven spring with a crisp crust and open crumb. Whether you're making your very first artisan sourdough loaf or you're looking to improve your sourdough technique, this recipe explains exactly what to do, when to do it, and why each step matters. In this video you'll learn: •How to feed your starter •Bulk fermentation timing •Stretch and folds vs. coil folds •Cold fermentation (overnight proof) •How to score •How to bake in a Dutch oven •Tips for getting an open crumb and crispy crust Ingredients: •325 Grams *Warm Spring Water •100 Grams Active, Bubbly Sourdough Starter (My Starter, "Edwina") •500 Grams Bread Flour •10 Grams Natural Sea Salt •A Touch More Bread Flour, Mixed With Rice Flour, to Dust The Lined Basket and Dough Directions: My kitchen runs cold, so at 9:30 PM, I give my starter a hefty feed (1:5:5), to be able to start my bread making process the next morning at 9:30 AM, 12 hours later. If your kitchen runs warm, feed a bit later. At 9:30 AM: Add 325 grams of *warm spring water (*about 40 seconds in the microwave, only if your kitchen runs cold), and 100 grams of fed and bubbly starter into a large bowl. Use a dough whisk to combine. Add 500 grams of bread flour and 10 grams of natural sea salt. Use a dough whisk and a bowl scraper to combine, then clean, wet hands. In the same bowl, do 5 minutes of kneading, to strengthen the gluten. At this point, it should be around 10 AM. Cover the bowl with a plastic shower cap, plastic wrap, or a lid. Leave on the counter and set a 1 1/2 hour timer. After an hour and a half (it should now be around 11:30 AM), do your first set of stretch and folds, and cover again. Set a 30 minute timer, and at 12 PM, do your second set of stretch and folds, and cover again. Set another 30 minute timer, and at 12:30 PM, do a set of coil folds. Cover, set another 30 minute timer, and at 1 PM do your final set of coil folds. Cover and place the bowl inside your oven turned off. Make sure to set a note so that no one turns the oven on! Set an 8 hour timer, to allow the dough to ferment. This would mean that your dough would have a total of 10 1/2 hours of fermentation at the time of shaping, since fermentation begins the minute you combine your ingredients, which was done at 9:30 AM. *My kitchen is cold, so reduce your total bulk fermentation time if your kitchen is warm. At 9:00 PM: With wet hands and/or a flexible bench scraper, remove the dough from the bowl onto a clean working surface. Wet the surface a bit and gently pre-shape your dough by pulling it into the shape of a ball, Cover it with the bowl face down over it. Let it rest for 10 minutes. After 10 minutes pass, uncover and gently pull your dough into the shape of a rectangle, then fold it in three (the letter fold). Then, roll the dough up onto itself. Pinch together both ends, and using cupped hands or a flexible bench scraper, drag the dough towards you to create tension on the surface of the dough. You can choose to leave the dough in an oval or round shape. Flour both the top of the dough and a lined, banneton basket with a combination of bread flour and rice flour, then place the dough in it, smooth side down. Stitch the dough well to create tension, dust it, then cover it with either a shower cap or plastic wrap. Place in the fridge overnight. The following day: At the time of your choice, preheat the oven to 450° for 45 minutes, with a covered Dutch oven in it. (I started this process at 10:30 AM). After 45 minutes (11:15), remove the dough from the fridge and turn it over onto a silicone sling. Spray it with water, then dust it well with a combination of bread flour and rice flour. Place an empty baking sheet on the lowest rack of the oven, then place the dough into the hot Dutch oven (11:20), on the center rack of the oven. Cover it, and set a 7 minute timer. After 7 minutes (11:27), carefully remove the Dutch oven from the oven, and with a sharp lame, give your bread a center expansion score from one end to the other, horizontally, Place it back into the oven covered (11:30), and set a 13 minute timer. When the timer goes off (11:43), uncover, and set another 25 minute timer to finish baking your bread, uncovered (12:08). Total bake time: 45 minutes. Carefully remove the bread from the Dutch oven and place onto a cooling rack. Allow to cool for a full hour (1:08) before slicing. It will be absolutely magnificent, and the best bread you’ve ever tasted! You may never want to buy store-bought bread again!