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Overnight Sourdough Bread

A delightful, crusty, and chewy sourdough bread that's easy to make overnight, perfect for cozy breakfasts or snacks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 13 hours
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American, Homemade
Calories: 120
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 3 cups all-purpose flour Can substitute with whole wheat or bread flour for a nuttier flavor.
  • 1 cup active sourdough starter Ensure it is bubbly and has doubled in size.
  • 1.5 teaspoons salt
  • 1.25 cups water

Method
 

Preparation
  1. In a large mixing bowl, mix the flour and salt together. Then, add the sourdough starter and water. Combine until a shaggy dough forms; no need to knead.
First Rise
  1. Cover the bowl with plastic wrap or a damp cloth and leave it at room temperature for about 12-14 hours.
Shaping
  1. Dust a clean surface with flour, turn the dough out onto the surface, and gently shape it into a round loaf.
Second Rise
  1. Transfer the loaf onto a piece of parchment paper, cover it with a kitchen towel, and let it rise for another 30-60 minutes.
Baking
  1. Preheat your oven to 450°F (230°C). Make a few slashes on the top of the loaf for air to escape and place the loaf (with parchment paper) into a preheated Dutch oven.
  2. Cover with a lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
Cooling
  1. Let the bread cool on a wire rack before slicing.

Notes

Store in a paper bag at room temperature for up to 2 days or wrap tightly in plastic wrap and freeze for up to 3 months. Reheat briefly in the oven for a fresh taste.