Overnight Sourdough Bread

This foolproof Overnight Sourdough Bread is my go-to recipe! With a golden crisp crust and an airy crumb, it's sure to be devoured quickly! I also walk you through my entire timeline so that the bulk rise happens overnight and you can shape it first thing in the morning.

Ingredients:

• 125 g starter (fed within the last 12-24 hours)

• 350 g water

• 525 g flour (bread flour or all-purpose flour)

• 10 g kosher salt

Directions & Timeline:

Day 1: 7am

1. Feed your starter. You are going to need 150 g so make sure you will have enough starter left over from that to keep your starter going.

Day 2: 7pm

1. In a large bowl or container with a lid, stir together the sourdough discard and water. Add the flour and salt and stir together with a large spoon. It will be a stiff dough so try your best to incorporate dry spots.

2. Let the dough rest for 20-25 minutes.

3. Slightly wet your hand and then stretch the dough by pulling and folding the edges slightly. I do 4-6 stretches around the bowl. Replace the lid.

4. Repeat the stretching 2-3 more times every 20-25 minutes.

5. Replace the lid and let rise for 10-12 hours.

Day 2: 7am

1. On a floured surface, shape the bread gently into a circular loaf. Use your hands to gently pull the loaf across the counter to build tension on the loaf. Move the dough into your banneton or a large bowl lined with parchment paper.

2. Cover with a towel and set in the fridge for 2-4+ hours. I've left it up to 8 hours with good results.

Day 2: 9am

1. 30 minutes before you are ready to bake, preheat the oven to 425 degrees and put the dutch oven with the lid on in the oven. 

Day 2: 9:30am

1. When you are ready to bake, pull out the dutch oven and remove the lid.

2. Gently use the parchment paper to move the bread into the dutch oven.

3. Score the bread with a sharp knife or bread lame like this one.

4. Replace the lid and place the dutch oven in the oven. Bake for 45 minutes, removing the lid about halfway through (see note).

5. Move the bread to a cooling rack and let it cool completely before slicing. Store it in an airtight container

Serve this with:

• White Chicken Chili

• The Best Lentil Soup

• Thai Coconut Curry Soup

• Creamy Chicken Enchilada Soup

• Creole Chicken & Sausage

Notes:

• Feeding your starter: There are lots of people and recipes that require exact ratios of starter to flour to water, but regardless of the amount of starter in my jar I will typically throw in about 75g each of flour and water and stir it up! After it's bubbly, I pull out enough to make a loaf of bread and then the remaining starter will live in my fridge until I am ready to feed it so I can bake something again.

• Removing the lid: When you remove the lid during baking will be up to your personal preference and may take some testing. My kids don't love a hard crust so I bake with the lid on for 30 minutes and remove the lid for the final 15 minutes.

• Baking in a loaf pan: Once you shape the dough, place it in a slightly oiled loaf pan. Follow the instructions for the second rise and baking, without using the dutch oven.

• Whole wheat: You can replace up to half of the flour with whole wheat flour.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.