Easy Overnight Sourdough Bread

Making bread at home can be a fun and rewarding experience. Easy Overnight Sourdough Bread is perfect for anyone who loves the taste and texture of fresh bread but doesn’t want to spend hours kneading and waiting. This recipe allows you to prepare the dough the night before, giving it plenty of time to rise while you sleep. The result? A delicious, crusty loaf that is sure to impress your family and friends!

Why Make This Recipe

There are many reasons to try making Easy Overnight Sourdough Bread. First, it’s incredibly easy! With just a few ingredients and minimal hands-on time, you can create a homemade loaf that tastes much better than store-bought bread. Second, sourdough bread is known for its unique flavor and chewy texture, thanks to the natural fermentation process. Plus, it’s a great way to use up your sourdough starter, whether it’s fed or discarded.

How to Make Easy Overnight Sourdough Bread

Ingredients

• 1/4 cup sourdough starter (65 grams) (discard or fed 12-24 hours prior *see notes below)
• 1 ⅔ cups filtered or spring water (350 grams) (about 100ºF or baby bottle warm)
• 4 1/4 cups bread flour (500 grams) (can substitute with all-purpose flour)
• 2 teaspoons fine salt (9 grams)

Directions

1. In a large bowl, add the sourdough starter. Pour in the warm water and use a dough whisk or a wooden spoon to stir until the starter is dissolved.
2. Stir in the flour and salt until a shaggy-looking dough forms. Mix by hand in the bowl until all the flour has been absorbed.
3. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.
4. Lightly flour your countertop. Pull the dough from the bowl onto the countertop. Stretch and fold the dough for 15 seconds: grab an edge of the dough, pull it straight up about 4 inches, and tuck it into the center. Turn the dough a quarter turn and repeat until you’ve gone all the way around. The dough should feel tighter.
5. Return the dough to the bowl, cover it again with the damp towel (or plastic wrap if you live in a dry area), and let it rise at room temperature or in a warm area for 4-12 hours. The dough should double in size and look bubbly on the surface.
6. In the morning, lightly flour your countertop again. Pull the dough from the bowl and shape it by stretching and folding once more. Let it rest for 10-15 minutes.
7. Line a medium-sized bowl with a towel or use a banneton bowl lined with linen. Dust it heavily with flour. Place the dough in this bowl and let it rise for another 45-60 minutes.
8. Preheat your oven to 450ºF. Do not put the Dutch oven or baking pot in the oven yet. Cover the dough bowl with a long piece of parchment paper (about 20 inches long) and turn it over onto the countertop.
9. Slash the top of the loaf with a lame or a sharp serrated knife. Gently lower the dough with the parchment paper into a heavy pot with a tight-fitting lid. If using a dark cast iron pot, you may want to insulate the bottom with a round silicone sheet.
10. Place the covered pot in the oven and bake it covered for 30 minutes. Remove the lid and bake for another 20 minutes. Carefully remove the bread from the pot and bake it directly on the oven rack for 5-10 more minutes if you want a crispier crust.
11. Check the internal temperature to make sure it’s cooked through; it should be between 195ºF to 205ºF.

How to Serve Easy Overnight Sourdough Bread

Once your sourdough bread is out of the oven, let it cool on a wire rack for at least 30 minutes. You can serve it warm, sliced, with butter, or topped with your favorite spreads. It pairs well with soups, salads, and cheese, making it a versatile addition to any meal.

How to Store Easy Overnight Sourdough Bread

To store your bread, place it in a paper bag at room temperature. This method keeps the crust crispy while allowing moisture to escape. You can also wrap it in a clean kitchen towel. For longer storage, you can slice and freeze the bread, storing it in an airtight container or bag.

Tips to Make Easy Overnight Sourdough Bread

• Make sure your sourdough starter is active and bubbly for a better rise.
• Use a kitchen scale for accurate measurements, especially for flour and water.
• Feel free to experiment with different types of flour or add seeds and herbs for extra flavor.

Variation

You can easily customize this recipe by adding ingredients like herbs, spices, or seeds, such as sunflower seeds or flaxseeds. You can also try adding dried fruits like raisins or cranberries for a sweeter loaf.

FAQs

1. Can I use all-purpose flour instead of bread flour?
2. Yes, you can substitute all-purpose flour, but the texture may be slightly different.
3. What if my dough doesn’t rise?
4. This could be due to a weak or inactive starter. Make sure to feed your starter regularly and use it when it’s bubbly.
5. Is it necessary to use a Dutch oven?
6. While a Dutch oven helps create steam and a crusty loaf, you can use any heavy pot with a tight lid. Just keep an eye on the bread to prevent over-browning.

Easy Overnight Sourdough Bread

A simple and rewarding recipe for delicious overnight sourdough bread that requires minimal hands-on time and results in a crusty, flavorful loaf.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Bread, Snack

Cuisine American, Baking

Servings 12 slices

Calories 150 kcal

Ingredients

  

Main Ingredients

• ¼ cup sourdough starter (65 grams) discard or fed 12-24 hours prior
• 1 ⅔ cups filtered or spring water (350 grams) about 100ºF or baby bottle warm
• 4 ¼ cups bread flour (500 grams) can substitute with all-purpose flour
• 2 teaspoons fine salt (9 grams)

Instructions

 

Preparation

• In a large bowl, add the sourdough starter.
• Pour in the warm water and use a dough whisk or a wooden spoon to stir until the starter is dissolved.
• Stir in the flour and salt until a shaggy-looking dough forms.
• Mix by hand in the bowl until all the flour has been absorbed.
• Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.

First Rise

• Lightly flour your countertop and pull the dough onto the countertop.
• Stretch and fold the dough for 15 seconds.
• Return the dough to the bowl, cover it again and let it rise for 4-12 hours.

Shaping

• In the morning, pull the dough from the bowl and shape it by stretching and folding once more.
• Let it rest for 10-15 minutes.
• Line a bowl with a towel or use a banneton bowl and dust it with flour.
• Place the dough in this bowl and let it rise for another 45-60 minutes.

Baking

• Preheat your oven to 450ºF.
• Cover the dough bowl with parchment paper and turn it over onto the countertop.
• Slash the top of the loaf with a lame or a sharp serrated knife.
• Lower the dough into a heavy pot with a tight-fitting lid and bake covered for 30 minutes.
• Remove the lid and bake for another 20 minutes.
• Carefully remove the bread and bake it directly on the oven rack for 5-10 more minutes if desired.
• Check the internal temperature; it should be between 195ºF to 205ºF.

Notes

Make sure your sourdough starter is active and bubbly for a better rise. Use a kitchen scale for accurate measurements, especially for flour and water. Customize with different types of flour or add herbs and seeds for extra flavor.

Keyword Baking, easy bread recipe, Homemade Bread, Overnight Bread, Sourdough Bread