If you’ve ever wanted to master the art of homemade sourdough without spending hours the day of baking, you’re in for a treat. This Overnight Sourdough Bread Recipe is one of my absolute favorites because it combines simple ingredients with easy steps that give you delicious, crusty bread with that tangy flavor we all adore—without the fuss. Stick around, and I’ll walk you through exactly how to get that perfect loaf ready to impress every time.
Why You’ll Love This Recipe
- Super Simple Process: No fancy gadgets required; just mix, fold, and let time do the work for you.
- Flavorful and Tangy: Using an unfed starter gives the bread a beautiful sour depth you won’t get from quick bread.
- Flexible Timing: The dough rises overnight, perfect for busy schedules or weekend baking sessions.
- Impressive Results: Your family and friends will swear you bought it from an artisan bakery—and you’ll keep it your secret!
Ingredients You’ll Need
These four ingredients come together to make the simplest sourdough bread you’ll encounter. The magic here is in the combination of a lively starter, the right flour, salt for flavor, and water to bring it all together.
- Sourdough Starter: I like using an unfed starter for that perfect sour tang, but make sure yours is active and bubbly.
- All-Purpose Flour: This keeps your loaf tender with a fine crumb; you can mix in whole wheat if you’d like, but keep most flour all-purpose.
- Salt: Essential for flavor and controlling fermentation, so don’t be shy with it.
- Water: Use filtered or room temperature water to avoid chlorine, which can slow fermentation.
Variations
I love experimenting with this Overnight Sourdough Bread Recipe, and I’ve found a few fun tweaks that can make it your own. Don’t be afraid to play around!
- Whole Grain Boost: I sometimes swap up to 30% of the flour with whole wheat or rye for a nuttier flavor and denser crumb.
- Seeded Crust: Sprinkling sesame or sunflower seeds on the dough before the final proof adds both crunch and visual appeal.
- Hydration Level: If you like a slightly wetter dough for bigger holes, add a splash more water, but be prepared; it’s a bit trickier to handle.
- Gluten-Free Adaptation: I haven’t nailed gluten-free sourdough yet with this exact method, but it’s worth experimenting with specialized flour blends!
How to Make Overnight Sourdough Bread Recipe
Step 1: Mix It Up — The Wet and Wild Dough
The night before baking, toss your flour, salt, and sourdough starter into a bowl. Pour in your water and use your hands to mix everything together. I get my hands messy—it’s part of the fun! The dough will look shaggy and wet, and it definitely won’t be smooth yet. Don’t worry; that’s exactly how it should be.
Step 2: First Rest and Fold
Cover your bowl with a towel and let the dough rest for 15 minutes. This resting period hydrates the flour and begins gluten development. After, it’s fold time! Wet your hands slightly—this keeps the dough from sticking. Take one corner of the dough, fold it over towards the center, then rotate the bowl and repeat. I usually do about 15 folds until the dough feels tighter and resists stretching. This folding is my secret to structure without kneading.
Step 3: Second Rest and Fold, Then Overnight Rise
Cover the bowl again and let the dough rest for another 15 minutes. Repeat the folding process one more time, then cover your dough back up and set it aside to rise overnight on your counter. This slow fermentation allows flavors to develop beautifully—trust me, it’s worth the wait.
Step 4: Morning Folding and The Cold Proof
Come morning, you’ll see your dough puffed up and dotted with air bubbles on top—this means it’s alive and well! Wet your hands, gently loosen the dough’s edges from the bowl, and fold the dough by lifting the middle and tucking the ends underneath. Give the bowl a quarter turn and repeat this folding about three times. Then, transfer your dough carefully to a parchment-lined bowl sprinkled with flour, tuck the ends under again, and dust the top with flour. Pop it into the fridge for about 5 hours to chill and develop flavor even more.
Step 5: Bake with Confidence
Preheat your oven to 500°F (I love using convection if you have it) and place your Dutch oven inside during the preheat—that way it’s blazing hot and ready. Take your dough from the fridge and score it with a sharp knife; I usually do a big slash down the middle and smaller ones on the sides, but feel free to get creative. Using the parchment paper, lift and place the dough right into the heated Dutch oven.
Bake with the lid on for 25 minutes to trap steam, then remove the lid and lower the heat to 450°F. Bake uncovered for another 12-14 minutes until the crust is beautifully golden and crisp.
Step 6: Cool and Enjoy the Rewards
Remove your bread and let it cool on a rack. Resist the urge to slice in right away—waiting about an hour really lets the crumb set, delivering that perfect chewy texture and flavor burst that gets everyone asking for seconds.
Pro Tips for Making Overnight Sourdough Bread Recipe
- Use Unfed Starter for Flavor: I learned that using unfed starter, rather than freshly fed, gives you that signature tangy taste I’m always craving.
- Wet Your Hands for Folding: Keeping your hands damp means less sticky dough and easier folds, which saved me multiple times when I first tried this.
- Hot Dutch Oven is Key: Make sure your Dutch oven is fully preheated to get that incredible oven spring and crispy crust.
- Be Patient While Cooling: Cutting the bread too soon ruins the texture; I always remind myself to wait even though it’s tempting!
How to Serve Overnight Sourdough Bread Recipe
Garnishes
I usually keep it simple with a sprinkle of flaky sea salt right after scoring before baking. Sometimes I toss on a few rosemary needles or poppy seeds for a fragrant touch. These little accents really elevate the bread without overwhelming its natural flavor.
Side Dishes
This sourdough pairs beautifully with everything from creamy hummus and olive oil dips to hearty soups like tomato bisque or lentil stew. My family goes crazy spreading it with good butter and honey for breakfast or alongside a cheese board.
Creative Ways to Present
For special occasions, I love carving the bread into thick slices and serving it with an array of flavored butters—think garlic herb, honey cinnamon, or jalapeño cheddar. You can also hollow out the bread to create a rustic bowl for dips or stews, which always wows guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover sourdough wrapped loosely in a clean kitchen towel, then inside a bread box or paper bag. This helps maintain the crust crispness while keeping the crumb soft. Plastics can make the crust soggy, so avoid those if you want that fresh-baked texture.
Freezing
To freeze, slice your cooled loaf first; then wrap individual slices tightly in plastic wrap and place them in a freezer bag. That way, you can pull out just what you need instead of thawing the entire loaf. I’ve found this method keeps the bread tasting fresh for weeks!
Reheating
I reheat slices in a toaster or under the broiler for a minute or two to bring back the crisp crust and warm, soft inside. If you froze whole bread, warming it in a 350°F oven wrapped in foil works beautifully, protecting the crust while warming it through.
FAQs
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Can I use a different type of flour in this Overnight Sourdough Bread Recipe?
Absolutely! You can swap part of the all-purpose flour for whole wheat or rye to add complexity to the flavor and texture. Just keep the majority as all-purpose to ensure a tender crumb and manageable dough consistency.
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Do I have to feed my sourdough starter before making this bread?
Interestingly, I use unfed starter for this recipe because it gives the bread a more pronounced sour flavor. Just make sure your starter is healthy and active, even if it hasn’t been fed in the last 8-12 hours.
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Why does the dough need to rest overnight at room temperature?
This long, slow fermentation lets the natural yeast and bacteria work their magic, developing flavor and improving gluten structure. It also means less work for you the day of baking!
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How important is it to preheat the Dutch oven?
It’s critical! A super hot Dutch oven creates steam that helps the bread rise quickly and forms that signature, crispy crust. Always preheat it while your oven is warming.
Final Thoughts
This Overnight Sourdough Bread Recipe is one I come back to time and again because it’s just so reliable and tasty. I remember the first time I tried making sourdough—it was intimidating and time-consuming. This approach made the process fun and manageable, and now I can’t imagine my kitchen without it. You’ll love how forgiving the dough is and how amazing the aroma fills your home come morning. Give it a go—I promise it’s worth the loving effort, and you’ll wow everyone with your loaf!
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 crusty, flavorful loaf with a chewy interior and beautiful air pockets. Utilizing a slow, overnight fermentation process, it combines simple ingredients and minimal hands-on time, making sourdough bread approachable for home bakers. Baking it in a preheated Dutch oven ensures a perfect crust and oven spring every time.
Ingredients
Ingredients
- 90 grams sourdough starter
- 520 grams all-purpose flour
- 12 grams salt
- 1 7/8 cup water (about 445 ml)
Instructions
- Mix Dough: The night before baking, combine 520 grams of flour, 12 grams of salt, and 90 grams of sourdough starter in a bowl. Pour in 1 7/8 cups of water and mix with your hands until fully incorporated. The dough will appear wet and shaggy — this is expected.
- First Rest and Fold: Cover the bowl with a towel and let it rest for 15 minutes. After resting, perform about 15 stretch-and-fold motions by taking a corner of the dough and folding it over itself, rotating the bowl each time. Wet your hands slightly to prevent sticking.
- Second Rest and Fold: Cover again and rest for another 15 minutes. Repeat the folding process once more, then cover the bowl and let the dough rise overnight at room temperature.
- Morning Fold and Shape: The next morning, your dough will be risen and bubbly. Prepare a mixing bowl lined with parchment paper and dusted lightly with flour. Wet your hands, loosen dough from the edges, gently lift and fold the dough by tucking the ends underneath, rotating the bowl and repeating twice more. Then carefully transfer the dough to the prepared bowl, tucking ends underneath and sprinkling the top lightly with flour.
- Cold Proof: Place the dough in the fridge for 5 hours for a cold fermentation, enhancing flavor and texture.
- Preheat Oven and Dutch Oven: When ready to bake, preheat your oven to 500°F (260°C) using the convection setting if available. Place your Dutch oven inside to preheat alongside the oven.
- Score and Transfer: Remove dough from fridge. Using a sharp knife, score the top with a long slash down the center and a few smaller slashes on each side for expansion. Use the parchment paper to lift and transfer the dough into the hot Dutch oven.
- Bake with Lid On: Bake the bread covered for 25 minutes to create steam and a great crust.
- Bake with Lid Off: Remove the lid and reduce oven temperature to 450°F (232°C). Continue baking for an additional 12-14 minutes until the crust is golden brown.
- Cool Bread: Remove the bread from the oven. Once cool enough to handle, transfer it to a cooling rack. Allow it to rest at least 1 hour before slicing to finish the cooking process internally and improve texture.
Notes
- You can substitute other flours, but keeping a high percentage of all-purpose flour is recommended to maintain bread texture.
- Baking times can be adjusted: longer covered baking for a lighter crust, or shorter for a darker crust.
- Using unfed sourdough starter provides a more sour flavor; some bakers prefer feeding starter 8-12 hours before using.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 180
- Sugar: 0.2g
- Sodium: 220mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
