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Same-Day No-Scale Sourdough Bread
A simple boule that starts with the cup-measured Basic Sourdough recipe, then finishes with a short cold proof and a crisp Dutch-oven crust.
- Total time
- About 7½–9 hr from mixing
- Yield
- 1 round loaf
- Starter
- Active starter
- Heat
- 425°F / 218°C
Ingredients
Base Dough
- 1 batch Basic Sourdough, prepared through bulk fermentation
Shape & Proof
- As needed bread flour, for the work surface
- About 1 Tbsp rice flour, for the banneton
Method
Prepare the Base DoughThrough Bulk Fermentation
- Prepare 1 batch of Basic Sourdough through the end of bulk fermentation. When the dough has doubled in size, looks aerated, and has a slightly domed surface, continue with shaping below.
Shape the Loaf15–20 minute bench rest
- Lightly dust the work surface with bread flour and turn out the dough. Gently stretch it into a rough rectangle.
- Fold one side into the center, fold the opposite side over it, then roll the dough up.
- Use your hands or a bench scraper to pull the dough into a taut round. Let it rest uncovered for 15 to 20 minutes.
Short Cold Proof1½–2 hours
- Dust a 10-inch round banneton with about 1 Tbsp rice flour.
- Invert the dough into the banneton so the smooth side faces down and the seam faces up. Cover and refrigerate for 1½ to 2 hours.
Score & Bake45 minutes
- Toward the end of the cold proof, preheat the oven to 425°F with the Dutch oven and its lid inside.
- Turn the cold dough onto parchment paper. Score the loaf along one side with a lame or sharp knife.
- Carefully lower the dough and parchment into the hot Dutch oven. Cover and bake for 25 minutes.
- Remove the lid and bake for another 20 minutes, until the crust is deeply browned.
- Transfer to a wire rack and cool completely, about 1 hour, before slicing.
Helpful Notes
My saved note:
Everyday Bread - Active starter
Same-Day No-Scale Sourdough Bread
A simple boule that starts with the cup-measured Basic Sourdough recipe, then finishes with a short cold proof and a crisp Dutch-oven crust.
- Total time
- About 7½–9 hr from mixing
- Hands-on
- 35 min
- Yield
- 1 round loaf
- Starter
- Active starter
- Difficulty
- Intermediate
- Heat
- 425°F / 218°C
- Pan or vessel
- 10-inch banneton + Dutch oven
Gather first
Ingredients
Ingredients
Base Dough
- 1 batch Basic Sourdough, prepared through bulk fermentation
Shape & Proof
- As needed bread flour, for the work surface
- About 1 Tbsp rice flour, for the banneton
Method
Step by step
Part 1
Prepare the Base Dough
- Prepare 1 batch of Basic Sourdough through the end of bulk fermentation. When the dough has doubled in size, looks aerated, and has a slightly domed surface, continue with shaping below.
Part 2
Shape the Loaf
- Lightly dust the work surface with bread flour and turn out the dough. Gently stretch it into a rough rectangle.
- Fold one side into the center, fold the opposite side over it, then roll the dough up.
- Use your hands or a bench scraper to pull the dough into a taut round. Let it rest uncovered for 15 to 20 minutes.
Set a check timer
Part 3
Short Cold Proof
- Dust a 10-inch round banneton with about 1 Tbsp rice flour.
- Invert the dough into the banneton so the smooth side faces down and the seam faces up. Cover and refrigerate for 1½ to 2 hours.
Set a check timer
Part 4
Score & Bake
- Toward the end of the cold proof, preheat the oven to 425°F with the Dutch oven and its lid inside.
- Turn the cold dough onto parchment paper. Score the loaf along one side with a lame or sharp knife.
- Carefully lower the dough and parchment into the hot Dutch oven. Cover and bake for 25 minutes.
- Remove the lid and bake for another 20 minutes, until the crust is deeply browned.
- Transfer to a wire rack and cool completely, about 1 hour, before slicing.
Part 5
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Deeply browned crust; cool about 1 hour before slicing
Storage
Keep the fully cooled loaf cut-side down for the first day, then airtight; freeze slices for longer storage.
Reheat or serve
Refresh the loaf at 350°F / 177°C for 8–12 minutes or toast individual slices.
Keep Baking
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