Breakfast • Holiday

Holiday Sourdough Bread

Name: Holiday Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 min
Yield: 12 servings
Ingredients: 500 g bread flour (about 4 cups); 375 g water (about 1 1/2 cups plus 1 Tbsp); 100 g active sourdough starter; 10 g salt (about 2 tsp); Rice flour for dusting; Cornmeal for the pot base (optional); 2 Tbsp olive oil (optional, softer crust); 1 Tbsp honey (optional, browning)

Crusty overnight sourdough boule with an open crumb for the holiday table.

Updated: Nov 9, 2026

⏱ 24 hrtotal

12servings

210 kcalper serving

Mediumlevel

Jump to recipe ↓

Why you'll like it

Ready in about 24 hr.
Serves 12 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Holiday Sourdough Bread recipe takes 24 hours mostly hands-off and makes 12 servings. A crusty homemade sourdough boule on the Christmas table beats any store loaf, and the overnight method fits around holiday cooking with just minutes of active work.

Helpful guides

Instructions

Step 1

Mix flour and water into a shaggy mass, rest 1 hour, then add starter and salt and pinch until fully incorporated. Cover for the bulk ferment.

Step 2

Over 4 to 5 hours at room temperature, stretch and fold every 45 minutes: pull one side up and over, rotating the bowl. Stop when dough grows about 50 percent and feels airy.

Step 3

Shape into a tight boule by pulling dough toward you on an unfloured counter until the skin resists, then place seam-up in a floured basket. Stitch the seam pinched shut.

Step 4

Cover and refrigerate 12 to 16 hours. The cold proof builds flavor and firms the loaf for clean scoring.

Step 5

Heat a Dutch oven at 450°F for 45 minutes. Turn the loaf onto parchment, score 1/2 inch deep, and bake covered 20 minutes.

Step 6

Uncover and bake 20 to 25 more minutes until deeply browned and 205 to 210°F inside. Cool at least 2 hours before slicing so the crumb sets.

Troubleshooting — fixes, not repeats

If bread is flat, starter was weak or bulk ran too long; use starter at peak rise and watch volume.
If scoring seals shut, the blade was dull or shallow; use a sharp lame and commit to depth.
If bottom burns, the pot ran too hot; slip a sheet pan on the rack below.
If crumb is gummy, it was sliced warm; wait the full 2 hours.

Make it your way

Old Dhaka style: For cranberry walnut sourdough, fold in 1 cup dried cranberries and 3/4 cup walnuts during the second fold for a festive crumb.
For dinner rolls, divide after bulk into 12 balls and bake 20 minutes because small pieces suit buffets.
For a softer sandwich loaf, bake in a loaf pan at 425°F for 35 minutes.
Day-old slices make the best French toast since stale crumb drinks custard evenly.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze sliced up to 3 months; toast straight from frozen for best texture.

FAQ

How do I know my starter is ready?
It should double within 4 to 8 hours of feeding and pass the float test in water. Weak starter makes flat dense bread. Start with the suggested amount, then adjust to suit your taste and equipment.

No Dutch oven?
Bake on a preheated stone or steel with a metal bowl as a cover for the first 20 minutes. Steam matters more than the vessel. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I bake same-day?
Yes, proof 3 to 4 hours at room temperature instead of overnight. Flavor will be milder but texture still excellent. Start with the suggested amount, then adjust to suit your taste and equipment.