Make-Ahead Sourdough Bread for Thanksgiving Recipe 🦃 🍞

A rustic, tangy sourdough loaf with a perfectly crispy crust and tender, open crumb – crafted to complement your holiday feast. This recipe is designed to be prepared in advance, making your Thanksgiving prep more manageable while delivering artisanal bakery-quality bread.

Prep Time: 20 minutes active + 14-16 hours fermentation
Cook Time: 45-50 minutes
Total Time: 15-17 hours
Servings: 1 large loaf (12-14 slices)
Difficulty: Intermediate

Ingredients

For the Levain (Morning of Day 1)

• 50g mature sourdough starter (100% hydration)
• 50g whole wheat flour
• 50g bread flour
• 100g filtered water at room temperature

For the Final Dough

• 400g bread flour
• 75g whole wheat flour
• 350g filtered water at room temperature
• 10g fine sea salt
• All of the levain mixture

Instructions

Day 1: Morning (Create Levain)

1. Mix all levain ingredients in a clean container
2. Cover loosely and let ferment at room temperature (68-72°F) for 4-6 hours until bubbly and doubled.

Day 1: Afternoon/Evening (Make Dough)

1. In a large bowl, combine flour and water (reserve 50g water)
2. Mix until no dry flour remains; cover and rest3 forr 0 minutes (autolyze)
3. Add levain, salt, and remaining water
4. Mix thoroughly until well combined
5. Perform four sets of stretches and folds at 30-minute intervals
6. Cover and let bulk ferment for 4-5 hours at room temperature
7. Shape into a boule or batard
8. Place in a flour-dusted banneton
9. Cover and refrigerate overnight (8-12 hours)

Day 2: Morning (Bake)

1. Preheat oven with Dutch oven inside to 450°F (230°C) for 1 hour
2. Remove dough from refrigerator
3. Turn out onto parchment paper
4. Score the top with the desired pattern
5. Bake covered for 25 minutes
6. Remove lid and bake for an additional 20-25 minutes until deep golden bro.wn
7. Cool completely on a wire rack (minimum 2 hours) before slicing

Storage Tips

• Store at room temperature, wrapped in a clean kitchen towel, for up to 3 days
• Freeze sliced bread in an airtight container for up to 3 months
• Refresh day-old bread in 350°F oven for 5-10 minutes

Nutrition Facts (per slice)

• Calories: 120
• Carbohydrates: 25g
• Protein: 4g
• Fiber: 1.5g
• Fat: 0.5g
• Sodium: 195mg

Recipe Variations

• Seeded Crust: Add sesame, poppy, or sunflower seeds before baking
• Cranberry Walnut: Fold in 100g dried cranberries and 100g chopped walnuts during final shaping
• Herb-Infused: Atwod 2 tablespoons fresh chopped rosemary and thyme to the final dough

Process Tips

• Dough temperature should stay between 68-72°F for optimal fermentation
• Watch the dough, not the clock – fermentation times may vary
• A mature, active starter is crucial for success
• Use room temperature water to ensure proper fermentation

Pairing Suggestions

• Perfect for turkey sandwiches
• It is an excellent base for stuffing
• It pairs wonderfully with the following:
  • Aged cheeses
  • Compound butter
  • Cranberry sauce
  • Turkey gravy
  • Holiday soups

Common Substitutions

• Bread flour → All-purpose flour (reduce water by 25g)
• Whole wheat flour → Rye flour
• Sea salt → Kosher salt (increase to 12g)

FAQ

Q: Can I make this without a Dutch oven?
A: Yes, but for best results, use a baking stone and create steam by placing a pan of hot water on the bottom rack during baking.

Q: How do I know if my starter is ready to use?
A: A mature starter should double in volume within 4-6 hours of feeding and pass the float test (a small amount should float in water).

Q: Can I skip the overnight refrigeration?
A: While possible, cold fermentation develops better flavor and makes the dough easier to handle. It’s highly recommended for best results.

Fun Food Fact

The world’s oldest sourdough starter is believed to be from 1847, maintained by a bakery in Juneau, Alaska. This starter survived the Klondike Gold Rush and has been passed down through generations, creating bread with a unique flavor profile influenced by the local wild yeasts of the Alaskan territory.