Old Bread Sourdough v3 (Perfect)
By From Luxembourg With Loaf · Last edited May 28, 2026
Old Bread Sourdough v3 (Perfect)
By From Luxembourg With Loaf · Last edited May 28, 2026
Forked from Old Bread Sourdough v2Old Bread Sourdough v2 by @from-luxembourg-with-loaf
I didn't like the last recipe 100%, but I find the idea of using stale bread exciting. I made a mixture of the last two recipes. 10% stale bread, 10% khorasan wheat. I also baked the bread very hot so that it had a dark crust with toasted flavors. And what can I say? This is the perfect bread for me! The crust and crumb have a great aroma and it's nice and moist. Easy to eat, it's not heavy. Perfectly fermented. This is how bread should be! For me, it's my new go-to bread. The only problem is that I don't have any leftovers for future breads!
- Total weight
- 1,644g
- Yield
- 2units
- Unit weight
- 822g
- Hydration
- 93%
Ingredients
Levain
168gToasted Bread
580gMain Dough
1,644gProcess
Levain Preparation
Combine the flour, water, and sourdough starter. Cover and allow to ferment overnight at room temperature.
Toasted Bread Mix Preparation
Toast the old bread on each side under the grill until well toasted. Submerge the toasted bread in the water and store it in the refrigerator overnight to soak.
Initial Mixing
Blend the soaked bread mixture until it forms a smooth paste. Combine the flour, Khorasan wheat, toasted bread paste, levain, and most of the water in a mixer, reserving a small amount of water for the next step. Mix on low speed for approximately 10 minutes.
Final Dough Development
Add the salt and gradually pour in the reserved water. Increase the mixer to maximum speed and mix for 5 minutes until the dough is fully developed.
Bulk Fermentation
Transfer the dough to a greased container. Perform a coil fold every 30 minutes for the first 2 hours. Allow the dough to continue resting for an additional 4 to 6 hours, or until it has nearly doubled in volume (6 to 8 hours total bulk fermentation).
Dividing and Shaping
Divide the dough into two equal portions. Preshape each piece to build tension, then let the dough rest for 20 minutes. Perform the final shaping and place the loaves into proofing baskets.
Cold Proofing
Transfer the proofing baskets to the refrigerator and allow the dough to cold proof overnight.
Pre-Bake Preparation
Turn the dough out of the baskets and score the tops immediately before loading them into the oven.
Baking
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