Overnight Sourdough Bread
The world of Sourdough is a vast one. I personally have read many, many books on it and follow a long list of sourdough bakers that share their passion and knowledge on the matter. It is a beautiful thing, but it can also be incredible overwhelming and intimidating. This year, 2025, I want to embark on a journey to cut away the noise and explore just how simple sourdough can really be. I hope I can take you along with me and share with you all the things that I learn along the way.
This is my very first post, and you will notice that I am not starting from the beginning. I won’t show you how to make your own starter, I am making the assumption that you have one, or know of a neighbor or local bakery who would be willing to share some of their starter with you. What I will say is that, this recipe can be done with an active (bubbly and risen) or inactive starter (flat, but not to the point where it is too sour). You only need about 100 gr. of starter to get your first loaf going, and you will use the little that is leftover, in and around the jar, to feed your next sourdough starter batch.
This easy overnight sourdough bread recipe will fit everyone’s schedule. With very little hands-on time on your part, you will get to enjoy the most amazing bread you have ever tasted, plus, there is little that compares to the joy of seeing the result of your baking efforts in a loaf of bread. So, without any more rambling, let me take you straight to the recipe.
Overnight Sourdough Bread
Ingredients:
500 gr Bread Flour
375 gr. Water
100 gr. Starter (levain)
10 gr. Salt
Preparation:
(Day 1 - am)
Feed about 15 gr of your starter with 50 gr of water and 50 gr of flour. Let it rise at room temperature until doubled and bubbly on top.
Depending on the temperature of your environment, the starter might take anywhere from 4-12 hours to rise.
(7:30 pm - Day 1)
In a mixing bowl start by dissolving the starter in the water as best as you can. Add the flour and the salt and mix together with your hands until all ingredients are combined, no need to knead, the dough will have a shaggy consistency. Cover the bowl and let the dough rest for 1 hour.
(8:30 pm - Day 1)
Do a set of stretches to the dough, you will pull the dough from the side of the bowl and fold it over itself, rotate the bowl and continue doing these stretches on all sides. Turn the dough folds side down and cover the bowl. Let the dough rise overnight for 10 - 12 hours.
(Between 6:30 and 8:30 am - Day 2)
Uncover the dough and dump it on a floured surface. Shape it into a tight ball and place it seem side up in a basket or smaller bowl lined with a floured kitchen towel. Use a plastic shower cap to cover and place it in the fridge for the next 10 - 24 hours.
Baking - Baking will depend on the tools you have on hand at home. Many sourdough bakers use the dutch oven method (option 1) or the “open bake” method (option 3), however there is a sweet in between that I found to yield excellent results, the two loaf pan method (option 2). I am presenting all these ways for you to try.
(Anytime between 5:00 pm on Day 2 and 8:30 am Day 3)
Option 1: Heat your oven up to 475°F with a dutch oven inside.
Take the dough out of the fridge, uncover and sprinkle some flour on it, then dump it on a piece of parchment paper. Score the loaf with a sharp knife or razor.
Once the oven has reached temperature, carefully bring the dutch oven out and take the lid off. Grab the sides of the parchment paper the bread is on and carefully place it inside the dutch oven. Cover and place it back in the oven. Bake for 25 minutes with the lid on and another 15 - 20 minutes with the lid off.
Option 2: Heat your oven up to 475°F.
Take the dough out of the fridge, uncover and sprinkle some flour on it, then dump it on a piece of parchment paper. Place the dough inside a bread pan, score the loaf with a sharp knife or razor.
Once the oven has reached temperature, cover the bread with a second loaf pan and place it in the oven. Bake it covered for 25 minutes and another 15 - 20 minutes uncovered.
Option 3: Heat your oven up to 475°F with a pizza stone in the middle rack and a baking sheet in the lower rack of the oven. Bring one cup of water to a boil.
Take the dough out of the fridge, uncover and sprinkle some flour on it, then dump it on a piece of parchment paper. Score the loaf with a sharp knife or razor.
Once the oven has reached temperature, grab the sides of the parchment paper the bread is on and carefully place it on the pizza stone (you can use a pizza peel or flat baking sheet to help you transfer the loaf into the oven. pour the one cup of warm water into the baking sheet in the lower rack of the oven. Close the oven door and bake for 25 minutes. After this initial baking time, open the oven door to release the steam and continue baking another 15-20 minutes.
Bring the bread out of the oven and let it cool down for at least one hour before slicing.
Store in a bread bag or airtight container. See our Bread Care Instructions for more information.
For more information about how to maintain your sourdough starter read the maintenance schedule I have laid out for you.
