Sourdough Bread Refrigerator Method

Ingredients

• 300 gsourdough sponge
• 250 gwater, at room temperature
• 10 gsalt
• 500 gflour

Instructions

1. 1

   Mix the dough

   Put all the ingredients in a large bowl and mix until they come together into a loose ball. Cover with a damp tea towel and leave to rest for up to 2½ hours.

2. 2

   Fold the dough

   In the bowl, lift, fold and rotate the dough for around 10 minutes. Cover it again with the damp tea towel and leave it to rest for another 30 minutes.

3. 3

   Repeat the folds

   Repeat the lifting, folding and rotating another 2–3 times, leaving the dough to rest for 30 minutes between each round.

4. 4

   Shape the loaf

   Lightly oil your work surface and dust your hands with flour. Turn out the dough, then pull it out, fold it in, roll and tuck it to create tension.

5. 5

   Chill overnight

   Place the dough in a well-floured banneton or another suitable container. Cover and leave it in the fridge overnight.

6. 6

   Heat and score

   In the morning, preheat the oven to 200°C. Turn the dough out onto a tray and score the top.

7. 7

   Bake until golden

   Once the oven is hot, put the bread inside. After 10–15 minutes, lower the temperature to 190°C and bake for a further 30 minutes, until golden brown.

What is sourdough bread?

Sourdough is bread leavened with a fermented starter rather than relying solely on commercial yeast. Its tradition stretches back centuries, with methods varying across regions and households.

This version uses sourdough sponge and a long, refrigerated rest. Repeated folds help organise the dough before chilling, while baking at two temperatures gives the loaf time to cook through and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1820 calories, 65g protein, 377g carbs, 5g fat.

Most of the carbohydrates and some of the protein come from the flour and sourdough sponge; the sponge’s exact contribution depends on its composition. The flour and sponge also provide most of the energy, while the added salt supplies the sodium. Pair a slice with eggs, beans or another protein-rich topping and vegetables for a more balanced plate.

The role of the sponge

Sourdough sponge: this fermented mixture supplies the starter culture and contributes the loaf’s characteristic flavour. The recipe does not specify its hydration or how ripe it should be, so use a sponge that is active and ready for baking.

Why the dough rests

First rest: after mixing, the dough rests for up to 2½ hours under a damp tea towel. This gives the flour time to absorb the water before the folding rounds begin.

Between folds: the 30-minute pauses let the dough relax, making it easier to lift and fold again. Keep it covered so the surface does not dry out.

Folding and shaping

Folding: lift, fold and rotate the dough in the bowl for around 10 minutes each time, repeating the round another 2–3 times. Handle it steadily rather than tearing it.

Shaping: use the pull, fold, roll and tuck motions to create tension on the outside of the dough. A lightly oiled surface and floured hands help manage the sticky dough without adding flour to the recipe.

The overnight chill

Banneton: flour the basket or suitable container well before placing the shaped dough inside. Cover it before refrigerating overnight to protect the surface.

Timing: the recipe gives an overnight rest but no exact number of hours. The dough should remain covered in the fridge until you are ready to heat the oven the next morning.

Scoring and baking

Scoring: turn the chilled dough onto a tray and cut the top before baking. This gives the loaf a deliberate opening point as it expands.

Temperature: start at 200°C, then lower the oven to 190°C after 10–15 minutes and bake for a further 30 minutes. Look for a golden-brown crust as the recipe’s doneness cue.

Serving the loaf

Let the loaf cool before slicing so the crumb has time to settle. Serve it with soup, cheese or eggs, or simply with butter.

The recipe makes one loaf, so slice only what you need and keep the rest wrapped once cool.

Recipe notes & tips

• Keep the dough covered with a damp tea towel during the room-temperature rests.
• Use a well-floured banneton or container to help prevent the dough sticking during its overnight chill.
• Dust your hands with flour when shaping, but avoid adding extra flour to the dough itself.
• Score the loaf just before it goes into the oven.
• Set a timer for the temperature change after the first 10–15 minutes of baking.
• Wait until the loaf has cooled before slicing for a neater crumb.

Variations

• Wholemeal flour: replace some of the flour with wholemeal flour, bearing in mind the dough may feel different to handle.
• Seeded loaf: fold seeds into the dough during a folding round for added texture.
• Herb loaf: add chopped herbs while mixing for a savoury variation.
• Olive loaf: fold chopped, well-drained olives into the dough before shaping.
• Crusty finish: score a simple pattern before baking to create a decorative top.

Common mistakes to avoid

• Uncovered rests: the dough can form a dry skin; keep it covered with the damp tea towel.
• Rushing the folds: the method includes rests between rounds; leave the dough for 30 minutes between them.
• Sticky shaping: use the specified light coating of oil on the work surface and dust your hands with flour.
• Under-floured basket: the dough may stick in the banneton; flour it well before adding the loaf.
• Skipping the score: cut the dough after turning it out and before baking.
• Forgetting to lower the heat: reduce the oven to 190°C after the first 10–15 minutes.

How to store

Once completely cool, store the loaf wrapped or in a bread bag at room temperature and use within a few days. Refresh slices in a toaster or warm oven; freeze sliced bread for longer storage and toast from frozen.

Frequently asked questions