Easy Overnight Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 dough scraper or spatula
- 1 clean kitchen towel or plastic wrap
- 1 proofing basket or medium bowl
- 1 parchment paper sheet
- 1 Dutch oven with lid (4–6 quart)
- 1 sharp knife or lame
Ingredients
- 500 gram bread flour
- 350 gram water lukewarm
- 100 gram active sourdough starter 100% hydration
- 10 gram fine sea salt
Instructions
- In a large mixing bowl, whisk together the water and active sourdough starter until the starter is mostly dissolved.
- Add the bread flour and salt to the bowl and mix with your hand or a dough scraper until no dry flour remains and a shaggy dough forms.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes (autolyse).
- After resting, perform 3–4 sets of stretch-and-folds over 60–90 minutes, resting 20–30 minutes between each set, until the dough feels smoother and more elastic.
- Cover the bowl tightly and let the dough rise at room temperature for 8–10 hours, or until roughly doubled and bubbly (overnight is ideal).
- Lightly flour your work surface, gently turn the dough out, and shape it into a rough round by folding the edges toward the center.
- Let the dough rest seam-side down for 10–15 minutes, then perform a final tightening shape into a taut round loaf.
- Generously flour a proofing basket or a medium bowl lined with a floured kitchen towel, then place the dough seam-side up inside.
- Cover and proof at room temperature for 45–60 minutes, or refrigerate for 1–2 hours while you preheat the oven.
- Place the Dutch oven with its lid in the oven and preheat to 475°F (245°C) for at least 30 minutes.
- Carefully remove the hot Dutch oven, place a sheet of parchment on the counter, and gently invert the dough onto the parchment seam-side down.
- Score the top of the dough with a sharp knife or lame to allow controlled expansion during baking.
- Use the parchment as a sling to lower the dough into the hot Dutch oven, cover with the lid, and return it to the oven.
- Bake covered for 20 minutes, then reduce the oven temperature to 450°F (230°C), remove the lid, and bake for another 18–20 minutes until deep golden brown.
- Carefully remove the loaf from the Dutch oven and cool completely on a wire rack for at least 1 hour before slicing.
Notes
Extra Tips For best results, ensure your sourdough starter is active and bubbly, having been fed 4–8 hours before mixing the dough; underactive starter is the most common cause of dense loaves. Hydration can be adjusted slightly: if your flour is very strong or your kitchen very dry, add 10–20 g more water, but keep the dough manageable for shaping. Long, cool fermentation (a bit lower room temperature or a few hours in the fridge) improves flavor and makes the dough easier to handle, while overproofing can cause your loaf to spread instead of springing in the oven. When scoring, make confident, deep cuts (about ½ inch) at a shallow angle to promote an attractive ear and proper expansion. Allowing the bread to cool fully is crucial for crumb texture and flavor development, so resist cutting too soon, and store leftovers cut-side down on a board or in a paper bag to keep the crust pleasantly crisp.
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