Overnight Artisan Sourdough with Heritage Grains

Best with: Purple Egyptian™ Barley and English Redhead™ Wheat

Thanks to our friend Alexa of Redmond, WA for sharing this recipe. We’re publishing it here as a guest post. Enjoy!

---

Purple Egyptian overnight artisan sourdough

English Redhead overnight artisan sourdough

There’s something special about slowing down and letting time do the work. This overnight artisan sourdough brings together the depth of natural fermentation with the rich character of heritage grains. The result is a beautifully open crumb, complex flavor, and a loaf that feels both rustic and refined.

This recipe comes to us from a friend of Palouse Heritage and features two variations. One highlights the bold, malty depth of our Purple Egyptian Climate Blend. The other leans into the soft, balanced sweetness of English Redhead wheat. Both are outstanding. You really can’t go wrong.

Two Ways to Make It

Purple Egyptian Climate Blend (Barley Artisan Loaf)

Ingredients:

• 75g sourdough starter

• 375g water (can increase slightly for higher hydration)

• 400g bread flour

• 100g Palouse Heritage Purple Egyptian Climate Blend

• 10g salt

Note: This blend can handle more water than you might expect. Don’t be afraid to push hydration slightly for a more open crumb.

English Redhead Wheat Version (Wheat Artisan Loaf)

Ingredients:

• 75g sourdough starter

• 375g water

• 400g bread flour

• 100g Palouse Heritage English Redhead wheat

• 10g salt

Note: English Redhead produces a slightly softer, more tender crumb with a balanced wheat flavor that shines in sourdough.

Method

1. Mix the Dough
   In a large bowl, mix the sourdough starter with water until dispersed. Add both flours and knead by hand until fully combined.

2. Rest (Autolyse)
   Let the dough rest for 30 minutes. This helps hydrate the flour and begin gluten development.

3. Add Salt + First Fold
   Add the salt during your first stretch and fold. Work it into the dough until fully incorporated.

4. Stretch & Folds
   Perform stretch and folds every 30 minutes for a total of 4 rounds, or until the dough passes the windowpane test.

5. Bulk Fermentation
   Let the dough bulk ferment for 5–7 hours, depending on room temperature. Around 5.5 hours works well in a moderate kitchen.

6. Shape + Cold Proof
   Shape the dough and place it into a proofing basket or bowl. Cover and refrigerate overnight.

7. Bake

   • Preheat oven and Dutch oven to 450°F

   • Bake covered for 36 minutes

   • Remove lid and bake uncovered for 16 minutes

   This method yields a slightly softer crust while still achieving great color and structure.

Tips for Success

• Hydration matters: Especially with Purple Egyptian, you can push water higher than usual.

• Watch the dough, not the clock: Fermentation timing varies with temperature.

• Cold proof = flavor: The overnight rest deepens complexity and improves handling.

• Dutch oven is key: It traps steam and helps create that classic artisan crust.

Why Heritage Grains?

Modern flour gets the job done, but heritage grains bring something more. Flavor. Character. A connection to how wheat used to taste.

• Purple Egyptian Climate Blend adds depth, color, and a subtle malty richness

• English Redhead delivers a softer wheat profile with excellent baking performance

These grains haven’t been bred for industrial uniformity. They’ve been preserved for flavor, nutrition, and tradition.

Final Thoughts

This is the kind of bread that rewards patience. Mix it in the afternoon, let it rest overnight, and bake it fresh the next day. Whether you go with Purple Egyptian or English Redhead, you’ll end up with a loaf that tells a story in every slice.

If you give this recipe a try, we’d love to see it. Tag your bakes on Instagram with #PalouseHeritageBakes and share the results.

Happy baking!