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.
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.