Discover the art of slow fermentation with my 10-Hour Autolyse Sourdough Bread recipe. This method allows the dough to rest and develop complex flavors and an airy crumb, resulting in a perfectly crusty and flavorful loaf. Using just a few simple ingredients and a long autolyse period, you can create bakery-quality sourdough bread at home.

Ingredients You Need:

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

• Bread flour

• Whole wheat flour

• Water

• Salt

• Levain (fed sourdough starter)

Sample 10-Hour Autolyse Sourdough Bread Schedule:

Day 1: Evening Starter Feeding (2 days before baking):

1. Feed the Starter:

   • Take your sourdough starter out of the fridge and discard some of it, if needed.

   • Feed the starter in a 1:2:2 with flour and water by weight (e.g., 50g starter, 100g flour and 100g water). I like to do this because it will take longer for your starter to rise and timing will line up nicely with the autolyse if you do them at the same time.

   • Mix well until incorporated, cover loosely, and let it sit at room temperature overnight (about 8-12 hours) to ferment and become active.

2. 10-Hour Autolyse:

   • The evening before doing your bulk sourdough bread prep, about 10-12 hours before you plan to start mixing the dough, mix the flour and water in the recipe (excluding the levain and salt) in a large bowl.

   • Cover the bowl and let it rest for 10-12 hour at room temperature. I recommend covering the bowl with plastic wrap and then a kitchen towel to prevent the dough from getting dry bits overnight.

Day 2: Dough Preparation (1 day before baking)

1. Mixing:

   • After the autolyse period, add the levain (140g) to the autolysed flour and water mixture.

   • Mix until the levain is fully incorporated into the dough.

   • Cover the bowl and let it rest for 30 minutes at room temperature.

2. Adding Salt and Mixing:

   • Sprinkle salt evenly over the dough.

   • Mix the salt into the dough thoroughly, ensuring even distribution (3-5 minutes). You can use your hands or a dough scraper to incorporate the salt.

   • Cover the bowl and let it rest for 30 minutes at room temperature.

3. Bulk Fermentation:

   • Perform one stretch and fold 30 minutes after adding the salt. Cover the bowl and let rest for 30 minutes at room temperature.

   • Then perform 3 rounds of coil folds, set apart by 45 minutes in between each to strengthen the dough.

   • Cover the dough and let it rest at room temperature until the end of bulk fermentation. This typically takes around 5-7 hours total for the 10-hour autolyse sourdough bread, depending on room temperature and the activity of your starter.

4. Shaping:

   • Once the dough has noticeably increased in volume (doubled in size) and feels airy and slightly puffy, it’s ready to shape. Gently shape it into a round or batard shape (more detailed shaping instructions in the recipe below), being careful not to deflate it too much.

5. Cold Fermentation:

   • Place the shaped dough in a proofing basket or bowl lined with a floured cloth or parchment paper. Cover with a kitchen towel or loosely with plastic wrap.

   • Transfer the dough to the refrigerator and let it cold ferment overnight.

Day 3: Baking

1. Preheat Oven:

   • About 1 hour before baking, preheat your oven to the desired temperature (480°F/249°C) with a Dutch oven or baking stone inside.

2. Baking:

   • Once the dough has finished cold fermenting, carefully invert it onto a piece of parchment paper.

   • Score the dough with a sharp knife or lame to allow for expansion during baking.

   • Transfer to the Dutch oven or baking stone. Bake with the lid on for the first 20 minutes to trap steam, then reduce the temperature to 430°F/221°C. Remove the lid and continue baking for another 20 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

3. Cooling:

   • Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.

Sourdough Terms Defined:

1. Sourdough Starter: A fermented mixture of flour and water that contains wild yeast and lactobacilli bacteria. It is used to leaven sourdough bread and develop its characteristic flavor.

1. Levain: Also known as sourdough culture or preferment, it’s a portion of the sourdough starter that is mixed with fresh flour and water to create a leavening agent for bread dough.

2. Autolyse: A technique in bread making where flour and water are mixed together and allowed to rest before adding the other ingredients. This helps develop gluten and improve dough hydration.

3. Bulk Fermentation: The initial rise of the dough after mixing in the levain, during which the yeast and bacteria ferment the sugars in the flour, producing carbon dioxide and organic acids. This stage develops flavor and structure in the dough.

4. Stretch and Fold: A technique used during bulk fermentation to strengthen the gluten network in the dough. The dough is stretched and folded over itself multiple times at intervals to build structure.

5. Coil Fold: A variation of the stretch and fold technique where the dough is lifted from the sides and folded into the center in a coil-like motion. This helps redistribute yeast and gases, improving dough strength and structure.

6. Proofing Basket (Banneton): A basket or bowl, usually made of cane or rattan, used to support the shaped dough during its final rise (proofing). It helps the dough maintain its shape and creates attractive patterns on the crust.

7. Scoring: The process of making shallow cuts or slashes on the surface of the dough just before baking. This helps control the expansion of the dough during baking and creates decorative patterns on the crust.

8. Cold Fermentation (Retardation): A technique where the shaped dough is refrigerated for an extended period, typically overnight, to slow down fermentation. This enhances flavor development and improves the texture of the bread.

9. Dutch Oven: A heavy, lidded pot made of cast iron or ceramic used for baking bread. When preheated, it creates a steamy environment that mimics professional bread ovens, resulting in a crispy crust and a moist crumb.

10. Crumb: The interior texture of the bread, including its air pockets, structure, and moisture content. A well-developed crumb is airy, light, and evenly distributed.

11. Hydration: The ratio of water to flour in the dough, expressed as a percentage. Higher hydration doughs are wetter and more extensible, while lower hydration doughs are drier and stiffer.

12. Starter Feeding: The process of refreshing the sourdough starter by discarding a portion and feeding the remaining starter with fresh flour and water. This maintains the activity and health of the starter culture.

13. Lame: A tool used for scoring bread dough, typically consisting of a handle and a replaceable razor blade. It allows for precise cuts and decorative patterns on the dough’s surface.

14. Fermentation: The process by which yeast and bacteria in the sourdough culture metabolize sugars in the flour, producing carbon dioxide and organic acids. This process gives sourdough bread its characteristic flavor, aroma, and texture.

Tips for making 10-Hour Autolyse Sourdough Bread:

1. Start with a Healthy Starter: Ensure your sourdough starter is active, bubbly, and healthy before using it in your bread recipe. Feed it regularly to maintain its vitality.

1. Use High-Quality Ingredients: Opt for high-quality flour, preferably bread flour or a combination of bread flour and whole wheat flour, for the best texture and flavor.

2. Hydration Matters: Pay attention to the hydration level of your dough. Sourdough bread typically benefits from a higher hydration level, which contributes to a lighter, airier crumb.

3. Patience is Key: Sourdough bread requires time and patience. Allow for sufficient fermentation and proofing periods to develop flavor and texture fully.

4. Autolyse: Consider incorporating an autolyse step into your bread-making process. This involves mixing the flour and water and allowing them to rest before adding the sourdough starter and salt. Autolysing helps improve dough extensibility and gluten development.

5. Stretch and Fold: Perform a series of stretch and fold techniques during the bulk fermentation stage to develop gluten and improve dough strength.

6. Temperature Control: Maintain a consistent temperature throughout the fermentation and proofing stages. Ideal room temperature for sourdough bread-making is typically around 70-75°F (21-24°C).

7. Proper Shaping: Take care when shaping your dough to create tension on the surface, which helps the loaf maintain its shape during baking and encourages a better oven spring.

8. Score Your Loaf: Use a sharp blade to score the surface of your shaped loaf just before baking. This allows the dough to expand properly in the oven and creates an attractive pattern on the crust.

9. Steam Your Oven: Create a steamy environment in your oven during the initial stages of baking to promote oven spring and enhance crust development. You can achieve this by placing a pan of hot water in the oven or using a dedicated baking cloche or Dutch oven.

10. Cooling Properly: Allow your freshly baked sourdough bread to cool completely on a wire rack before slicing. Cutting into the bread too soon can result in a gummy texture.

11. Experiment and Learn: Don’t be afraid to experiment with different techniques, flours, hydration levels, and fermentation times to find what works best for you and your desired bread outcome.

What are the benefits of doing a long (10-hour) autolyse?

1. Enhanced Flavor Development: The extended autolyse period allows enzymes to break down starches into sugars, enhancing the bread’s natural sweetness and complex flavors.

2. Improved Dough Hydration: A longer autolyse helps the flour fully absorb water, resulting in a more hydrated dough that is easier to handle and shape.

3. Better Gluten Development: The resting period encourages better gluten formation without extensive kneading, leading to a stronger dough structure and improved elasticity.

4. Easier Mixing: The dough becomes more cohesive and easier to mix after a long autolyse, reducing the time and effort needed for kneading.

5. Increased Volume: The well-developed gluten network traps more gas during fermentation, leading to a higher rise and increased loaf volume.

6. Open Crumb Structure: The extended autolyse contributes to a more open and airy crumb, providing the desirable texture of artisanal sourdough bread.

7. Enhanced Crust Formation: The improved hydration and gluten development result in a better crust that is crisp and beautifully caramelized.

8. Greater Nutrient Availability: The enzymatic activity during autolyse breaks down phytic acid, improving the bioavailability of nutrients in the bread.

9. Consistent Results: The extended autolyse provides a more predictable dough behavior, leading to consistent and reliable baking outcomes.