Cold Ferment Sourdough Bread

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Sourdough Bread

Cold ferment sourdough bread

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Would you believe me if I said it was all at room temperature? 🥶 The only reason this isn’t a sticky puddle of over proofed dough is because the dough temperature is cold. I mixed up this basic sourdough bread recipe (available on breadandhappiness.com) at 5pm using COLD water and didn’t shape it until noon the next day. I knew that I would be leaving it at room temperature (60-65F) overnight to ferment so I wanted to keep the dough temperature low so it would ferment slowly. Once you u...

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Today’s bake, details below 👇 A mix of 3 different flours 80g home milled wheat 80g stoneground white wheat 140g organic strong white 310g water 80g starter 8g salt Mixed in a stand mixer for 4-5min on lowest and second lowest speed both when mixing water, starter and flour, and when adding in the salt. 6 folds. 2 stretch & folds and 4 coil folds 5.5h bulk fermentation 2h ambient proofing (covered) 3.5h cold proofing (uncovered) Baked in a steam oven for 45min 20min steam on, at 230C 25min no steam, at 200C

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📝 Ingredients: • 400g freshly milled whole wheat flour (or a mix of wheat & rye) • 100g bread flour (for lighter crumb) • 375g water (75% hydration) • 100g active sourdough starter (100% hydration) • 10g fine sea salt ⏳ Timeline (2-Day Process): 🌀 Day 1 (Evening): Mix all ingredients (except salt), rest 30 min (autolyse) Add salt, mix gently Bulk ferment 4–6 hrs, stretch & fold every 30–45 min Cold proof in fridge overnight (shape before or after, your choice) 🔥 Day 2 (Morning): 5. Preheat Dutch oven to 475°F (245°C) 6. Bake 20 min covered, 20–25 min uncovered 7. Cool completely before slicing! 💡 Pro Tips: • Freshly milled flour ferments faster — keep an eye on your dough! • Add 1 tsp honey or malt for extra color & flavor • Score deeply for dramatic oven spring

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You can do it, even when your kitchen is cold! Let’s make some sourdough bread with 100% starter (ideal for cold kitchens) 300g flour 300g active starter (100% hydration) 150g water 10g salt 9am: mix together starter, flour and water until dough comes together. Cover and let it rest somewhere warm. 9:30am: add the salt and knead your dough well so it is evenly distributed. Cover and let it rest somewhere warm. 10:00am - 12:00pm: stretch & fold / knead your dough every 30 minutes to deve...

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You can do it, even when your kitchen is cold! 🥶 Let’s make some sourdough bread with 100% starter (ideal for cold kitchens) 300g flour 300g active starter (100% hydration) 150g water 10g salt 9am: mix together starter, flour and water until dough comes together. Cover and let it rest somewhere warm. 9:30am: add the salt and knead your dough well so it is evenly distributed. Cover and let it rest somewhere warm. 10:00am - 12:00pm: stretch & fold / knead your dough every 30 minutes to d...

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🌞 Hot summer nights + sourdough = the perfect combo. This long-fermented, overnight sourdough recipe is ideal for those warm 80°F evenings when you need minimal hands-on time. The key to slowing down fermentation in the hot days of summer is to use just a little bit of starter and ice cold water. Remember that temperature plays a huge role in how fast your dough will ferment so these timings are just a guideline. Here’s a quick schedule: ✨ 8:15pm - Mix dough with cold water (target dough...

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