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Overnight Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 127 reviews
  • Author: Anna
  • 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

Scale

For the Dough

  • 90 grams sourdough starter
  • 520 grams all-purpose flour
  • 12 grams salt
  • 1 7/8 cups water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://recipestrend.com/overnight-sourdough-bread-recipe/