Nepedia

Large round sourdough loaf

By Nepedia

One large loaf from the entire Overnight wheat and rye sourdough dough; the same shaping and baking variation also applies to White and whole-wheat sourdough.

The cooled large loaf is cut into two matching halves to reveal the crumb.
Makes
1 large loaf, about 1.8 kg raw dough
Heat
260°C for 5 min, then 245°C
Baking time
5 min + 35–40 min; extend if needed

Preheat stone at least 45 min; use steam when loading. Finish with the oven off and door ajar for a few minutes.

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Large round sourdough loaf

Makes
1 large loaf, about 1.8 kg raw dough
Heat
260°C for 5 min, then 245°C
Baking time
5 min + 35–40 min; extend if needed

Preheat stone at least 45 min; use steam when loading. Finish with the oven off and door ajar for a few minutes.

Pure levain bread

Large round sourdough loaf

One large loaf from the entire Overnight wheat and rye sourdough dough; the same shaping and baking variation also applies to White and whole-wheat sourdough.

Method

  1. 01 · Feed

    7–9 hours

    Use: A

    Keep only 100 g mature levain. Mix in the feed flour and water; cover at room temperature.

    Ready when: Bubbly, expanded and webbed inside; pleasantly fermented.

    Baker stirs a thick, softly flecked levain in a clear container.
    01 FeedMix the retained starter with its feed flour and water, then cover and let it expand.

  2. 02 · Autolyse

    20–30 minutes

    Use: B flour + B water

    Near the end of the feed, mix the final-dough flours and water only. Cover. Keep salt, yeast and levain aside.

    Ready when: All flour moistened; no dry pockets.

    Seen from the side, the baker mixes rough pale wheat dough by hand in a clear rectangular tub.
    02 AutolyseMoisten all the final-dough flour with the final water, then cover and rest.

  3. 03 · Mix

    3–6 minutes

    Use: Autolysed dough + remaining B

    With a damp hand, fold edges over the additions; pinch through the mass with thumb and forefinger 5–6 times. Alternate pinching and folding until uniformly mixed, about 3–6 minutes. Rest briefly, then fold again.

    Ready when: Uniform dough, no streaks of levain or salt.

    From an elevated angle, the baker pinches and folds cohesive pale wheat dough in a clear tub.
    03 MixUse a damp hand to pinch and fold the levain, salt and any listed yeast evenly into the dough.

  4. 04 · Fold & bulk

    3–4 sets before bed; total bulk 12–15 h

    Use: Mixed dough

    With a damp hand, stretch one edge until resistance, then fold across the dough. Repeat around 4–5 sides; turn the bundle seam down. Cover between sets; let it relax before the next set. Do not tear it or fold during the last bulk hour. The slow dough can take its last fold later in the evening.

    Ready when: Nearly 3× starting volume; possibly less in a cool kitchen.

    The baker lifts a short elastic flap of pale wheat dough, ready to fold it back across the mass.
    04 Fold & bulkLift an edge gently, fold it across, then let the dough relax before the next set.

  5. 05 · Shape one loaf

    After bulk

    Use: All fermented dough

    Keep the dough whole. Fold the perimeter inward; turn seam down and cup/drag to form one round. Set seam DOWN on a floured lint-free cloth; overlap cloth loosely, leaving about 2.5 cm expansion room.

    Ready when: A taut round with enough cloth slack to rise.

    Baker gently tightening one large round of pale sourdough on a floured bench.
    05 Shape one loafKeep the whole batch together and cup it into one large round; do not divide it.

  6. 06 · Proof

    4½–5 hours

    Use: Covered large loaf

    Leave at about 21°C until aerated; use a gentle floured-finger dent alongside volume.

    Ready when: Slow, partial rebound; loaf holds its rounded form.

    Baker checking the proof of one large round loaf resting in a floured cloth.
    06 ProofLeave the large round room to expand inside its loosely folded cloth; check it with a gentle fingertip dent.

  7. 07 · Preheat

    At least 45 minutes

    Use: Stone + empty metal steam tray

    Put stone on middle rack and a sturdy metal tray below. Preheat to 260°C; keep the stone dry.

    Ready when: Stone and oven fully heated.

    Baker checking a dry baking stone and separate lower steam tray before baking.
    07 PreheatHeat the dry stone on the middle rack with a separate empty metal steam tray below.

  8. 08 · Load & bake

    5 min at 260°C, then 35–40 min at 245°C; extend if needed

    Use: Proofed loaf + steam water

    Turn seam UP onto a floured peel; optionally score an overlapping square around the perimeter. Slide onto stone. Carefully add boiling water to the metal tray, keeping hands away from steam. After 5 minutes lower to 245°C.

    Ready when: Deep brown crust, set sides and a fully baked centre; check colour early at 30 min.

    Baker sliding one large round loaf from a wooden peel onto the baking stone.
    08 Load & bakeSlide the single loaf onto the hot stone. Add the steam water to the separate metal tray as directed.

  9. 09 · Set crust & cool

    A few minutes in oven; several hours cooling

    Use: Baked loaf

    Turn oven off, leave door ajar for a few minutes, then cool completely on a rack before slicing.

    Ready when: Crumb sets throughout this larger loaf.

    The cooled large loaf is cut into two matching halves to reveal the crumb.
    09 Set crust & coolLet the large loaf cool completely on a rack before slicing so its centre has time to set.

What to look for

StageLook and feelNeeds attention
Mix & foldsSticky but cohesive dough gains height and elasticity after each fold.A puddle that never gains strength, or a dry dough tearing under a gentle stretch.
ProofUse volume and dough feel alongside the schedule. At room temperature, a poke returns slowly and partly.Immediate rebound suggests more proof; collapse or a lasting deep dent suggests excess proof.

Troubleshooting

If you seeLikely causeWhat to do nowNext time
Dough is slow to expandCool dough or weak levain.Keep covered in a mildly warmer spot; wait for the volume cue.Confirm the starter is vigorous; log dough and room temperatures.
Loaf spreads or collapsesFermentation went too far or shaping left little tension.Handle gently and bake promptly; expect a lower loaf.Use the volume cue; shape with surface tension and shorten the next warm hold.
Sticky crumb when slicedThe loaf was cut warm or insufficiently baked.Let it cool fully before judging.Bake to an even deep crust colour and allow a longer cooling rest.

Recipe notes

  • Formula totals describe the final dough, not all flour used for feeding. Use only the stated levain portion. An established culture at 80% hydration with an 80:20 white-to-whole-wheat flour blend maintains that composition. After a change of feed, traces of the previous flour blend and hydration remain.
  • Below 21°C, allow extra time. Keep the 216 g levain portion: adding more changes the flour and water totals.
Show ingredient flow

Recipe

Large round sourdough loaf

One large loaf from the entire Overnight wheat and rye sourdough dough; the same shaping and baking variation also applies to White and whole-wheat sourdough.

How do I make it?

  1. Prepare the starter

    7–9 hours

    Prepare the starter: keep only 100 g of ripe, active starter and mix in the flour and water listed for this feed. Aim for 26–27°C just after mixing, then cover and leave at room temperature. This prepared starter is the levain used later in the dough.

    Baker stirs a thick, softly flecked levain in a clear container.
    Mix the retained starter with its feed flour and water, then cover and let it expand.

    Ready when: The starter has grown, is bubbly and shows fine stretchy strands inside, with a pleasant fermented smell.

  2. Rest the flour and water

    20–30 minutes

    As the prepared starter nears readiness, mix only the flour and water listed for the final dough. Cover and let it rest, keeping the salt, yeast and prepared starter separate for now.

    Seen from the side, the baker mixes rough pale wheat dough by hand in a clear rectangular tub.
    Moisten all the final-dough flour with the final water, then cover and rest.

    Ready when: All the flour is wet, with no dry patches.

  3. Mix the dough

    3–6 minutes

    Add the remaining group B ingredients to the rested dough, then wet your hand and fold the outer edges over them. Pinch through the dough with your thumb and forefinger 5–6 times, alternating with folds until evenly mixed, about 3–6 minutes. Rest briefly, fold again and aim for a dough temperature of 25–26°C.

    From an elevated angle, the baker pinches and folds cohesive pale wheat dough in a clear tub.
    Use a damp hand to pinch and fold the levain, salt and any listed yeast evenly into the dough.

    Ready when: The dough looks even, with no streaks of starter or salt.

  4. Fold and let rise

    3–4 folding rounds before bed; total first rise 12–15 h

    Wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 sides, then turn the dough folded-side down without tearing it. Cover and let it relax between folding rounds, leaving it untouched for the last hour of this first rise. This slowly rising dough can have its last fold later in the evening.

    The baker lifts a short elastic flap of pale wheat dough, ready to fold it back across the mass.
    Lift an edge gently, fold it across, then let the dough relax before the next set.

    Ready when: Nearly 3× its starting size, though it may rise less in a cool kitchen.

  5. Shape one large loaf

    After the first rise

    Keep the dough in one piece, fold its edges into the middle, then turn the folded side down and cup and pull it toward you to make one round loaf. Set it folded-side DOWN on a floured cloth that will not shed fibres. Loosely fold the cloth over it, leaving about 2.5 cm of space for the loaf to expand.

    Baker gently tightening one large round of pale sourdough on a floured bench.
    Keep the whole batch together and cup it into one large round; do not divide it.

    Ready when: A firm round loaf with enough loose cloth around it to keep rising.

  6. Let the loaves rise

    4½–5 hours

    Let the loaf rise at about 21°C until it is airy. Watch how much it has grown and gently press it with a floured finger to check whether it is ready.

    Baker checking the proof of one large round loaf resting in a floured cloth.
    Leave the large round room to expand inside its loosely folded cloth; check it with a gentle fingertip dent.

    Ready when: A finger dent slowly rises partway back, and the loaf stays rounded.

  7. Heat the oven

    At least 45 minutes

    Put the baking stone on the middle rack with a sturdy metal tray on the rack below. Heat the oven to 260°C and keep the stone dry.

    Baker checking a dry baking stone and separate lower steam tray before baking.
    Heat the dry stone on the middle rack with a separate empty metal steam tray below.

    Ready when: The stone and oven are fully hot.

  8. Bake the loaf

    5 min at 260°C, then 35–40 min at 245°C; extend if needed

    Turn the loaf folded-side UP onto a floured baking peel, the flat paddle used to slide it into the oven; if you like, make cuts around the edge in an overlapping square. Slide it onto the stone, then carefully pour boiling water into the metal tray, keeping your hands clear of the steam. After 5 minutes, lower the oven to 245°C.

    Baker sliding one large round loaf from a wooden peel onto the baking stone.
    Slide the single loaf onto the hot stone. Add the steam water to the separate metal tray as directed.

    Ready when: A deep brown crust, firm sides and a fully baked centre; check the colour early at 30 min.

  9. Finish the crust and cool

    A few minutes in oven; several hours cooling

    Turn the oven off and leave the door slightly open for a few minutes. Move the loaf to a rack and let it cool all the way through before slicing.

    The cooled large loaf is cut into two matching halves to reveal the crumb.
    Let the large loaf cool completely on a rack before slicing so its centre has time to set.

    Ready when: The inside has firmed up all the way through this large loaf.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Dough is slow to expandCool dough or weak levain.Keep covered in a mildly warmer spot; wait for the volume cue. Confirm the starter is vigorous; log dough and room temperatures.
Loaf spreads or collapsesFermentation went too far or shaping left little tension.Handle gently and bake promptly; expect a lower loaf. Use the volume cue; shape with surface tension and shorten the next warm hold.
Sticky crumb when slicedThe loaf was cut warm or insufficiently baked.Let it cool fully before judging. Bake to an even deep crust colour and allow a longer cooling rest.
Useful recipe notes

Formula totals describe the final dough, not all flour used for feeding. Use only the stated levain portion. An established culture at 80% hydration with an 80:20 white-to-whole-wheat flour blend maintains that composition. After a change of feed, traces of the previous flour blend and hydration remain.

Below 21°C, allow extra time. Keep the 216 g levain portion: adding more changes the flour and water totals.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Large round sourdough loaf at a glance

Makes
1 large loaf, about 1.8 kg raw dough
Heat
260°C for 5 min, then 245°C
Baking time
5 min + 35–40 min; extend if needed
Dough hydration
78%
Prefermented flour
12% of total flour
Bulk fermentation
3–4 sets before bed; total bulk 12–15 h · Nearly 3× starting volume; possibly less in a cool kitchen.
How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula componentGramsFlour = 100%
Total flour1000 g100%
Total water780 g78%
Salt22 g2.2%
Instant yeast0 g0%