Homemade Sourdough Bread

why make this recipe

Easy Overnight Sourdough Bread is a wonderful blend of simplicity and flavor. Making bread at home can be highly rewarding, and with this recipe, you can enjoy a delicious sourdough loaf without spending all day in the kitchen. The long fermentation process not only develops rich flavors, but it also creates that lovely chewy crust and airy crumb that sourdough lovers crave. Plus, you can enjoy the satisfaction of baking your own bread!

how to make Easy Overnight Sourdough Bread

Ingredients:

• Levain:
  • 50 g active sourdough starter (100 percent hydration)
  • 25 g whole wheat or bread flour
  • 25 g tepid water
• Dough:
  • all the levain from above
  • 50 g whole wheat flour
  • 450 g strong bread flour
  • 375 g slightly warm water
  • 10 g fine sea salt

Directions:

1. Make the Levain: In a small jar, mix the sourdough starter, flour, and tepid water until you have a paste. Cover it and leave it out at room temperature for 6 to 8 hours, or overnight. By morning, it should be bubbly and have doubled in size.
2. Mix the Dough: In a large mixing bowl, combine the levain, warm water, and the two flours. Stir until a shaggy dough forms. Use your hands to knead and pinch the dough until all the flour is incorporated. Let this sit covered for 1 hour—a step called autolyse that helps hydrate the flour fully.
3. Add Salt: After the autolyse, sprinkle the salt over the dough. With wet hands, gently knead to incorporate the salt. Cover and let the dough rest for 45 minutes.
4. Lamination (Optional): For added strength and texture, lightly spray your work surface with water. Turn out your dough and stretch it gently into a thin sheet. If desired, sprinkle in any herbs, seeds, or cheese. Fold this into a letter shape and place it in a lightly greased container.
5. Folding: Instead of traditional kneading, you will create folds. Lift and fold the dough over itself four times in a clockwise motion. Rest for 30 minutes and repeat this process a total of 3 times, every 45 minutes.
6. First Rise: After the folds, let the dough rise undisturbed in a warm place for about 2 hours until puffy and bubbly.
7. Prepare for Proofing: Line a proofing basket or bowl with a clean kitchen towel dusted heavily with flour.
8. Shape the Dough: Turn the dough out onto a floured surface. Gently shape it into a rectangle, then fold and roll it into a log, pinching the seams closed. Place the loaf seam side up in the basket, cover, and let it proof in the fridge overnight.
9. Bake: The next day, preheat your oven to 475°F (245°C) with a dutch oven inside for 40 minutes. Cut a piece of parchment paper, dust with flour, and gently turn your loaf onto it. Score the top if desired. Remove the hot dutch oven, place the loaf inside using the parchment, and cover. Bake for 25 minutes. Then, uncover and reduce the temperature to 450°F (232°C) for another 20 minutes, until it’s golden brown. Cool for at least 2 hours before slicing.

how to serve Easy Overnight Sourdough Bread

This bread is perfect on its own or with toppings. Serve it warm with butter, jam, or your favorite spreads. You can also use it to make sandwiches or enjoy it alongside soups and salads.

how to store Easy Overnight Sourdough Bread

Once completely cool, store the bread in a paper bag at room temperature if you plan to eat it within a few days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to a month. Just be sure to slice it first for easy defrosting!

tips to make Easy Overnight Sourdough Bread

• Use a reliable sourdough starter: Make sure your starter is active and bubbly for the best results.
• Don’t rush the fermentation: Allow adequate time for both the levain and dough to ferment for better flavor and texture.
• Experiment with add-ins: Feel free to add your favorite herbs or spices to the lamination step for additional flavor.

variation

If you want a twist on this basic recipe, consider adding nuts, seeds, or dried fruits during the folding step. You can also try making a whole wheat version by substituting some of the strong bread flour for more whole wheat flour.

FAQs

1. Can I use all-purpose flour instead of strong bread flour?
Yes, you can use all-purpose flour, but it might result in a slightly denser loaf.

2. What if my dough is too sticky?
If the dough feels particularly sticky, you can lightly flour your hands while handling it and ensure you’re using enough flour during the shaping process.

3. How can I tell when my sourdough bread is done baking?
The bread is done when it is a deep golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer to check; the internal temperature should be around 200°F (93°C).

Baking this Easy Overnight Sourdough Bread is a satisfying journey that promises a delicious, homemade treat. Enjoy the process and the lovely results!

Easy Overnight Sourdough Bread

A simple and rewarding recipe for homemade sourdough bread, featuring a long fermentation process that develops rich flavors and a lovely chewy crust.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 17 hours hrs 30 minutes mins

Servings: 10 slices

Course: Bread, Snack

Cuisine: American, Home Baking

Calories: 130

Ingredients Method Notes

Ingredients

  

Levain

• 50 g 50 g active sourdough starter (100 percent hydration) Ensure the starter is bubbly and active.
• 25 g 25 g whole wheat or bread flour
• 25 g 25 g tepid water

Dough

• 50 g 50 g whole wheat flour
• 450 g 450 g strong bread flour
• 375 g 375 g slightly warm water
• 10 g 10 g fine sea salt

Method

 

Preparation

1. In a small jar, mix the sourdough starter, flour, and tepid water until you have a paste. Cover it and leave it out at room temperature for 6 to 8 hours, or overnight.
2. In a large mixing bowl, combine the levain, warm water, and the two flours. Stir until a shaggy dough forms.
3. Knead the dough until all the flour is incorporated. Let this sit covered for 1 hour for autolyse.
4. Sprinkle the salt over the dough and gently knead to incorporate it.
5. Cover the dough and let it rest for 45 minutes.
6. For added strength and texture, lightly spray your work surface with water and stretch the dough gently into a thin sheet.
7. Create folds by lifting and folding the dough over itself four times in a clockwise motion. Rest for 30 minutes and repeat this process three more times every 45 minutes.
8. After the folds, let the dough rise undisturbed in a warm place for about 2 hours until puffy and bubbly.
9. Line a proofing basket or bowl with a clean kitchen towel dusted heavily with flour.
10. Turn the dough out onto a floured surface, shape it into a rectangle, and fold it into a log. Place it seam side up in the basket, cover, and let it proof in the fridge overnight.

Baking

1. Preheat your oven to 475°F (245°C) with a dutch oven inside for 40 minutes.
2. Cut a piece of parchment paper, dust with flour, and gently turn your loaf onto it. Score the top if desired.
3. Remove the hot dutch oven, place the loaf inside using the parchment, and cover. Bake for 25 minutes.
4. Uncover and reduce the temperature to 450°F (232°C) for another 20 minutes, until golden brown.
5. Cool for at least 2 hours before slicing.

Notes

This bread is perfect on its own or with toppings. Serve it warm with butter, jam, or your favorite spreads. You can also use it to make sandwiches or enjoy it alongside soups and salads. Store in a paper bag at room temperature if consuming within days, or wrap in plastic and freeze for up to a month after slicing.