If you’ve ever wanted to bake your own sourdough bread but felt a bit intimidated by the process, this Overnight Sourdough Bread Recipe is going to change everything for you. I absolutely love how this recipe achieves that perfect crust and fluffy, open crumb with a wonderfully tangy flavor—all with minimal hands-on time. Trust me, once you try this, making flavorful, bakery-style sourdough at home will become your new favorite weekend ritual.
Why You’ll Love This Recipe
- Minimal Hands-On Time: The overnight rise does most of the work for you, perfect for busy schedules.
- Flavorful and Tangy: Using an unfed starter gives this bread a deeper sourdough tang I’ve come to adore.
- Delicious Crust & Texture: The combination of folds and baking technique creates that bakery crust and airy crumb.
- Easy to Customize: You can tweak flours or baking times easily without losing the soul of the recipe.
Ingredients You’ll Need
These ingredients are straightforward but key to getting that classic sourdough flavor and texture. Using good quality all-purpose flour and a healthy sourdough starter really makes the difference. Plus, just a bit of salt helps balance that natural tang beautifully.
- Sourdough Starter: I prefer using an unfed starter because it produces a more complex sourdough flavor that I find so satisfying.
- All-Purpose Flour: This flour provides a great balance of protein and starch for a tender crumb and sturdy crust.
- Salt: A small amount is crucial—it boosts flavor and strengthens the dough’s structure.
- Water: I use room temperature water that hydrates the dough just right, helping it come together smoothly.
Variations
One of the reasons I love this Overnight Sourdough Bread Recipe is how forgiving it is to customization. I encourage you to try some variations once you get comfortable with the basics—you might just find a new favorite twist!
- Whole Wheat Flour Blend: I often swap 25-30% of the all-purpose with whole wheat for a nuttier flavor and heartier crumb; it adds great depth without sacrificing rise.
- Seed Mix: Tossing in a tablespoon of your favorite seeds (like flax or sunflower) adds crunch and makes every bite interesting.
- Hydration Adjustments: If you prefer a less wet dough, reducing water slightly can help; I discovered that a wetter dough leads to better holes but is trickier to weave with initially.
- Longer Cold Retard: You can extend the fridge time after shaping up to 24 hours instead of 5, which enhances flavor complexity and fits different schedules.
How to Make Overnight Sourdough Bread Recipe
Step 1: Mix and Autolyse
The night before, combine your sourdough starter, all-purpose flour, salt, and water in a large bowl. I actually like using my hands here—it keeps me connected to the dough and I can feel when it’s just right. It’ll be wet and shaggy, and that’s exactly what you want! After mixing, cover the dough with a towel and let it rest for 15 minutes. This rest, called autolyse, lets the flour absorb the water and starts gluten formation, making your bread easier to handle.
Step 2: Folding the Dough
After the first rest, you’ll do a series of folds—this is the magic for building strength in your bread without kneading. Wet your hands slightly to keep the dough from sticking, then grab a corner and fold it over the dough. Rotate the bowl and repeat about 15 times. It might seem tedious, but this step makes your crumb light and airy. Cover the dough and rest again for 15 minutes, then fold one more time before leaving it to rise overnight at room temperature.
Step 3: Shaping and Cold Proof
The next morning, your dough will have risen, possibly with some bubbles on top—good news, those bubbles promise a beautiful open crumb! Line a bowl with parchment paper and sprinkle flour on it to prevent sticking. Wet your hands, loosen the dough gently from the bowl, and fold by tucking the ends under a few times, turning the dough quarter by quarter. Transfer the shaped dough to the prepared bowl, dust the top with flour, cover, and refrigerate for 5 hours. This cold proof improves flavor and makes the dough easier to score and shape when baking.
Step 4: Baking Time!
Preheat your oven to 500°F with a Dutch oven (or heavy pot) inside—this traps steam and helps build that signature crust. Take your dough out of the fridge and score the top however you like; I usually do a long slash in the middle with a few smaller ones on the sides to control how it opens. Use the parchment paper to lift and place the dough into the hot Dutch oven. Bake for 25 minutes with the lid on, then take the lid off, reduce the heat to 450°F, and bake another 12-14 minutes until golden brown. Patience here pays off—try to wait an hour before slicing so the crumb finishes setting.
Pro Tips for Making Overnight Sourdough Bread Recipe
- Steady Room Temperature: I found that keeping the dough somewhere around 70°F overnight yields consistent rises—too warm and the dough overproofs quickly.
- Wet Hands for Folding: Always dipping your hands in water before folding prevents the dough from sticking and lets you handle the wetter dough easily.
- Use Parchment Paper for Easy Transfer: Lifting your dough with parchment paper straight into the Dutch oven saves you hassle and keeps the shape intact.
- Don’t Skip Cooling Time: I used to slice right out of the oven, but waiting an hour really improved the texture and made slicing easier.
How to Serve Overnight Sourdough Bread Recipe
Garnishes
I love to sprinkle a little coarse sea salt or poppy seeds on top right after scoring before baking—it not only looks stunning but adds a nice contrast to the tangy bread. Another favorite of mine is brushing melted butter on warm slices before serving, which makes them irresistibly rich.
Side Dishes
My family goes crazy for this sourdough alongside hearty soups like tomato basil or creamy butternut squash. It’s also perfect with cheeses and charcuterie for a laid-back snack or fancy brunch.
Creative Ways to Present
For special occasions, I sometimes shape the dough into hearts or braid it before the cold proof to impress guests. Wrapping slices in parchment with a sprig of rosemary and a little ribbon makes a charming homemade gift too!
Make Ahead and Storage
Storing Leftovers
After the bread cools completely, I store it loosely wrapped in a cotton tea towel in a breadbox or paper bag to keep the crust crisp but the inside moist. It usually lasts 2-3 days like this without getting stale.
Freezing
I often slice the loaf and freeze portions wrapped tightly in plastic wrap then foil, which makes it easy to pull out just a few slices at a time. Freezing doesn’t harm the crust or flavor much if wrapped well.
Reheating
To bring back the fresh-baked crunch, I pop frozen or leftover slices in a toaster or under the oven broiler for a minute or two. Sometimes I spritz a little water on the crust before heating for extra crispness.
FAQs
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Can I use a fed starter instead of an unfed starter in this Overnight Sourdough Bread Recipe?
Yes, you can use a fed starter if you prefer a milder flavor or different fermentation timing. I find that using an unfed starter gives the bread a bolder sour flavor and suits the overnight rise schedule better, but either works—the key is adjusting your timing based on the starter’s activity.
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What if my dough seems too wet or too dry?
This recipe intentionally results in a wetter dough, which creates an open crumb and airy texture but can feel sticky at first. If you’re new to high hydration doughs, you can reduce the water slightly by a tablespoon or two. Wet hands during folding and gentle handling help manage the stickiness effectively.
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Do I have to use a Dutch oven for baking?
A Dutch oven works wonderfully because it traps steam and produces a lovely crust, but if you don’t have one, a heavy baking pan with water on the oven floor to create steam can also work. Just be sure to adjust baking times and watch the crust color closely.
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Why do I need to wait before slicing the bread?
Even though it’s tempting, slicing too soon after baking can result in a gummy texture because the crumb hasn’t fully set. Waiting about an hour lets the interior finish cooking and cooling, giving you that perfect chewy yet tender crumb we all love.
Final Thoughts
This Overnight Sourdough Bread Recipe feels like a warm hug from your oven at the end of a long day. I used to struggle with getting sourdough right, but this simple method helped me gain confidence and enjoy delicious homemade bread regularly. If you’re ready to take that leap, you’re going to love how natural and rewarding the process feels. Pour yourself a cup of coffee, and let’s get baking—you won’t regret it!
Print
Overnight Sourdough Bread Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 18 hours 20 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Easy Overnight Sourdough Bread recipe delivers a wonderfully tangy and crusty artisan loaf with minimal hands-on time. Using a simple mixture of sourdough starter, all-purpose flour, salt, and water, the dough undergoes an extended fermentation that develops deep flavor and perfect crumb texture. The bread is baked in a preheated Dutch oven for a crispy crust and tender interior, making it an ideal homemade sourdough bread for beginners and seasoned bakers alike.
Ingredients
For the Dough
- 90 grams sourdough starter
- 520 grams all-purpose flour
- 12 grams salt
- 1 7/8 cups water
Instructions
- Mix Ingredients: The night before baking, measure out 520 grams of flour, 12 grams of salt, and 90 grams of sourdough starter into a large bowl. Pour in 1 7/8 cups of water, then use your hands to mix everything together until combined. The dough will be wet and shaggy, which is normal.
- First Rest and Folds: Cover the bowl with a towel and let it rest for 15 minutes. Afterward, perform a set of folds by taking a corner of the dough and folding it over itself, turning the bowl and repeating about 15 times until the dough resists stretching. Wet your hands to prevent sticking.
- Second Rest and Folds: Cover the bowl again and let the dough rest another 15 minutes. Repeat the folding process as before, then cover and let the dough rise undisturbed overnight at room temperature.
- Prepare Proofing Bowl: The next morning, your dough should have risen and developed bubbles on the surface. Line another mixing bowl with parchment paper and lightly flour the bottom to prepare it for the next proof.
- Final Folding and Shaping: Wet your hands and gently loosen the dough from the bowl edges. Lift the dough from the middle and tuck the ends underneath, rotating the bowl and repeating this folding twice more. Carefully transfer the shaped dough onto the prepared parchment-lined bowl, tuck ends underneath, sprinkle flour on top, and refrigerate for 5 hours.
- Preheat Oven and Dutch Oven: Preheat your oven to 500°F (260°C), preferably on the convection setting. Place a Dutch oven inside to heat while the oven warms up.
- Score and Bake: Remove the dough from the fridge and score the top with a sharp knife —commonly a long slash down the center with smaller slashes on the sides. Using the parchment paper, transfer the dough into the hot Dutch oven. Cover with the lid and bake for 25 minutes.
- Finish Baking: After 25 minutes, remove the lid and reduce the oven temperature to 450°F (232°C). Bake for an additional 12-14 minutes to develop a golden, crispy crust.
- Cool: Remove the bread from the oven and allow it to cool on a rack until warm but no longer hot, ideally waiting about 1 hour before slicing to preserve texture.
Notes
- You can substitute other flours but keep a high percentage of all-purpose flour to maintain the bread’s texture.
- Baking times can be adjusted; for a lighter crust, bake longer with the lid on and shorter after removing it.
- Feeding your sourdough starter 8-12 hours before baking is optional; using unfed starter produces a tangier flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 180
- Sugar: 0.2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
