The Ultimate 72-Hour Sourdough Dough Recipe for Artisanal Loaves

The Ultimate 72-Hour Sourdough Dough Recipe for Artisanal Loaves

True artisanal sourdough isn’t just about ingredients; it’s about time. While many recipes promise a loaf in a day, the secret to a deep, complex flavor, superior crust, and open crumb structure lies in a long, cold fermentation.

This 72-hour method, often utilizing a long cold retard, allows the enzymes to break down starches into sugars and gluten into amino acids, making the bread more digestible and incredibly flavorful. Here is the ultimate timeline for a 72-hour sourdough. The 72-Hour Sourdough Timeline Day 1: The Build & Autolyse (The Build-Up) Day 2: Bulk Fermentation & Initial Shaping (The Strength) Day 3: Final Shaping, Cold Retard & Bake (The Finale) Ingredients Active Sourdough Starter: 100g (ripe and bubbly) Bread Flour (High Protein): 500g (plus more for dusting) Water (Lukewarm): 350g Salt: 10g Instructions Day 1: Activating the Starter & Autolyse

Feed Starter: In the morning, feed your starter to ensure it is very active.

Mix (Evening): Mix 100g of active starter with 350g of water. Whisk to dissolve.

Add Flour: Add 500g of bread flour. Mix by hand until a shaggy dough forms.

Autolyse: Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature for 1–2 hours. This hydrates the flour and begins gluten development.

Add Salt: Sprinkle 10g of salt over the dough. Fold it into the dough until fully incorporated.

Rest: Cover and let the dough sit for another hour, then perform one set of “stretch and folds.”

Overnight Rest: Place the covered bowl in a cool spot (or the fridge) for 24 hours to begin the slow fermentation. Day 2: Bulk Fermentation & Strengthening

Remove from Cold: Take the dough out and let it come to room temperature for 1 hour.

Stretch and Folds: Perform 3–4 sets of stretch and folds over the next 2 hours (every 30 mins) to build strength.

Bulk Rise: Cover and let the dough rise at room temperature until it has increased in volume by about 50-75% and feels light, aerated, and bubbly. This could take 3-6 hours depending on your kitchen temperature.

Pre-Shape: Gently turn the dough onto a work surface. Pre-shape into a loose round. Let it rest uncovered for 20-30 minutes. Day 3: Final Shape & Long Cold Retard

Final Shape: Shape the dough tightly into a boule or batard.

Banneton Time: Place the loaf seam-side up in a well-dusted banneton basket.

Cold Retard: Cover the basket (using a plastic bag or shower cap) and place it back in the refrigerator. This is the final 12-24 hour fermentation that develops that tangy flavour and stiffens the dough for easier scoring.

Preheat & Bake: Preheat your oven with a Dutch oven inside at 500°F (260°C) for 1 hour.

Score & Bake: Remove the dough from the fridge, turn it onto parchment paper, and score it with a razor.

Bake: Carefully place the dough into the hot Dutch oven. Bake at 500°F covered for 25 minutes, then remove the lid, reduce the oven to 475°F (245°C), and bake for another 15–25 minutes until deep golden brown. Tips for Success

Flour Choice: Use a high-protein bread flour (>12%) for a better structure.

Rice Flour: Use rice flour for dusting your banneton; it prevents sticking better than wheat flour.

Cool Room: The key to a 72-hour process is a cold, slow rise, which keeps the yeast from over-activating. The Best Everyday Sourdough