why make this recipe
Making Easy Overnight Sourdough Bread is a rewarding experience for any home baker. There’s something magical about the smell of freshly baked bread wafting through the house. Plus, this recipe uses a simple technique that allows the dough to develop flavor and texture overnight, making it hassle-free. You can enjoy the satisfaction of a crusty, artisanal loaf without spending hours in the kitchen.
how to make Easy Overnight Sourdough Bread
Ingredients:
- 90 grams sourdough starter
- 520 grams all-purpose flour
- 12 grams salt
- 1 7/8 cup water
Directions:
- The night before you want your bread, start by measuring out 520 grams of flour, 12 grams of salt, and 90 grams of sourdough starter into a mixing bowl.
- Pour in 1 7/8 cups of water and mix the ingredients together with your hands. Don’t worry if the dough isn’t smooth; it will be quite wet, and that’s perfectly fine!
- Cover the bowl with a towel and let it sit for 15 minutes to rest.
- After the rest period, perform a series of folds. Take a corner of the dough and fold it over the rest of the dough. Rotate the bowl and repeat this process about 15 times, until the dough starts to feel stronger. Wet your hands slightly to avoid sticking.
- Cover the bowl again and let it sit for another 15 minutes. Repeat the folds one more time, then cover and let the dough rise overnight at room temperature.
- The next morning, your bread should have risen nicely and may have some air bubbles on top, which is a good sign! Prepare a mixing bowl by lining it with parchment paper and sprinkling flour over the bottom.
- To shape your bread, wet your hands and loosen the dough from the edges of the bowl. Gently lift the center of the dough and tuck the ends underneath. Give the bowl a quarter turn and repeat.
- Carefully transfer the shaped dough into the parchment-lined bowl. Sprinkle the top with more flour and place it in the fridge for 5 hours.
- Preheat your oven to 500 degrees Fahrenheit. I recommend using the convection setting if you have one. Place your Dutch Oven inside while it heats up.
- After 5 hours, take your dough out of the fridge. Use a knife to score the top in your desired pattern.
- Using the parchment paper, transfer the dough to the hot Dutch Oven.
- Bake with the lid on for 25 minutes, then remove the lid and lower the temperature to 450 degrees Fahrenheit. Bake for an additional 12-14 minutes.
- Once the bread is golden brown and sounds hollow when tapped, remove it from the oven. Let it cool on a rack before slicing. Try to wait at least 1 hour before enjoying!
how to serve Easy Overnight Sourdough Bread
Serve your homemade sourdough bread warm, with a pat of butter or a drizzle of olive oil. It pairs wonderfully with soups, salads, or as a side on any dinner table. For a delightful breakfast, enjoy it toasted with your favorite jam or spread.
how to store Easy Overnight Sourdough Bread
To keep your sourdough fresh, store it at room temperature in a paper bag or wrapped in a kitchen towel to allow airflow. Avoid plastic bags, as they can create moisture and make the crust soft. Your bread should stay good for about 3 days. For longer storage, slice and freeze pieces in a freezer bag. You can toast them directly from frozen!
tips to make Easy Overnight Sourdough Bread
- Make sure your sourdough starter is active and bubbly for best results.
- If you’re new to sourdough, don’t be afraid! It’s normal for the dough to feel sticky and wet.
- Feel free to experiment with the addition of herbs, garlic, or cheese to the dough for extra flavor.
variation (if any)
You can add mix-ins to your dough, such as seeds, nuts, or dried fruits. Just fold them into the dough during the initial mixing stage for added texture and flavor!
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes! You can substitute up to 50% of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
Q: How do I know when my bread is done baking?
A: Your bread is done when it is golden brown and sounds hollow when tapped on the bottom.
Q: What if my dough doesn’t rise?
A: If your dough doesn’t rise, check that your sourdough starter is active. If it’s too old or not fed properly, it may not have enough strength to leaven the bread. Make sure to give it a good feed before using!
Easy Overnight Sourdough Bread
Ingredients
Method
- In a mixing bowl, combine 520 grams of flour, 12 grams of salt, and 90 grams of sourdough starter.
- Pour in 1 7/8 cups of water and mix with your hands until combined.
- Let the mixture rest for 15 minutes.
- Perform a series of folds (15 times) on the dough to strengthen it.
- Cover the bowl again and let it sit for another 15 minutes before repeating the folds.
- Cover and let the dough rise overnight at room temperature.
- The next morning, the dough should have risen and developed air bubbles.
- Prepare a mixing bowl with parchment paper and sprinkle flour over the bottom.
- Wet your hands to avoid sticking and shape the dough by tucking the ends underneath.
- Transfer the shaped dough into the prepared bowl and sprinkle with more flour.
- Let the dough chill in the fridge for 5 hours.
- Preheat your oven to 500 degrees Fahrenheit with a Dutch Oven inside.
- After 5 hours in the fridge, take the dough out and score the top.
- Using the parchment paper, transfer the dough to the hot Dutch Oven.
- Bake with the lid on for 25 minutes, then remove the lid and reduce the temperature to 450 degrees Fahrenheit.
- Bake for an additional 12-14 minutes until golden brown and hollow sounding when tapped.
- Let the bread cool on a rack for at least 1 hour before slicing.
- Serve warm with butter or olive oil, or as a side dish with soups or salads.
- For breakfast, enjoy toasted with jam or spread.