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Overnight Sourdough Bread

A simple and satisfying recipe for homemade sourdough bread that develops flavor overnight, resulting in a crusty yet tender loaf.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dough
  • 3 cups bread flour Use fresh flour for best results.
  • 1 cup water Warm water is preferred.
  • 1/2 cup sourdough starter Ensure the starter is active and bubbly.
  • 1 teaspoon salt

Method
 

Preparation
  1. In a large mixing bowl, combine the bread flour, water, sourdough starter, and salt. Stir until fully combined; the dough will be rough and shaggy.
  2. On a lightly floured surface, knead the dough for 5-7 minutes until it becomes smooth and elastic.
  3. Place the kneaded dough back in the bowl and cover with a clean kitchen towel. Leave at room temperature for about 30 minutes to 1 hour, or until it starts to puff slightly.
  4. Gently flatten the dough and shape it into a round loaf. Transfer it to a floured banneton or a bowl lined with a floured kitchen towel.
  5. Cover with a towel and place in the refrigerator overnight.
Baking
  1. Preheat the oven to 450°F (232°C) about 30-45 minutes before baking, placing a Dutch oven inside to heat up.
  2. Carefully remove the hot Dutch oven. Gently flip your risen dough onto a piece of parchment paper, then lift it into the pot. Cover and bake for 30 minutes.
  3. Remove the lid and bake for an additional 15 minutes until golden brown.
  4. Transfer the bread to a wire rack to cool completely before slicing.

Notes

For a whole grain version, substitute 1 cup of white bread flour with whole wheat flour. Store bread in a clean kitchen towel or paper bag for 2-3 days or freeze for up to 3 months.