Overnight Sourdough Bread for Beginners

This recipe is for overnight sourdough bread and requires four main ingredients: sourdough starter, water, bread flour, and sea salt. The recipe involves several steps, including mixing the ingredients together, letting the dough rest, performing a series of stretch and folds to strengthen the dough, letting the dough rise, shaping the dough, letting it rise again, scoring the dough, and finally baking it in a Dutch oven.

This recipe is good for beginners because it uses simple ingredients and requires only basic bread-making skills. Additionally, the long overnight fermentation time allows for a more forgiving process and can result in a more flavorful and easier-to-digest bread. The recipe also includes detailed instructions and helpful tips for each step, making it easy for beginners to follow along and achieve successful results.

Why You'll Love Overnight Sourdough Bread

There are several reasons to love this recipe for overnight sourdough bread:

1. It uses natural sourdough starter, which adds a depth of flavor and complexity to the bread that you won't find in bread made with commercial yeast.
2. The long, slow fermentation process allows the dough to develop more flavor and structure, resulting in a bread with a crispy crust and a soft, airy crumb.
3. The recipe is easy to follow, with clear instructions that make it accessible to both novice and experienced bakers.
4. The bread is versatile and can be enjoyed in a variety of ways, from toasting it for breakfast to using it for sandwiches or dipping it in soup.
5. Making bread from scratch can be a rewarding and meditative experience, and this recipe allows you to do just that.

Ingredients for Overnight Sourdough Bread

Full recipe with measurements listed below:

• Sourdough starter: This is the live culture that is used to ferment the bread and give it its characteristic tangy flavor. It cannot be substituted with another ingredient, but if you don't have any on hand, you can make your own by combining equal parts flour and water and letting it ferment for a few days until it becomes bubbly and active.
• Water: The recipe calls for warm water, but you can also use cold water. If you prefer, you can also use milk or plant-based milk for a slightly richer flavor.
• Bread flour: This is a high-protein flour that is ideal for making bread. If you don't have bread flour, you can use all-purpose flour, but the bread may be slightly less chewy and have a softer texture.
• Sea salt: This is used to flavor the bread and can be substituted with any other type of salt.

Substitutions

• Gluten-free: You can use a gluten-free flour blend that is specifically designed for baking bread, such as a mix of rice flour, tapioca flour, and potato starch.
• Vegan: This recipe is already vegan, but if you want to make it even more plant-based, you can use plant-based milk instead of water and vegan butter instead of cornmeal for coating the Dutch oven.
• Whole grain: You can use a mix of bread flour and whole grain flour, such as whole wheat, rye, or spelt, for a heartier, more nutritious bread. Keep in mind that the bread may be denser and require a longer rising time.

Make your Own Sourdough Starter

Making your own sourdough starter is a simple process that requires only flour, water, and time. Here are the steps to make your own sourdough starter:

Ingredients

• 50g whole wheat flour
• 50g all-purpose flour
• 100g filtered water (at room temperature)

Instructions

1. In a clean jar or container, mix together the whole wheat flour and all-purpose flour.
2. Add the filtered water to the jar and mix everything together until there are no dry bits of flour.
3. Cover the jar with a clean cloth or a loose-fitting lid, and leave it at room temperature for 24 hours.
4. After 24 hours, you should start to see some bubbles forming on the surface of the mixture. This means that fermentation has begun.
5. Discard half of the mixture (or give it to a friend who also wants to make sourdough starter) and add 50g of all-purpose flour and 50g of filtered water to the jar. Mix everything together and cover the jar again.
6. Repeat step 5 every 24 hours for the next few days, discarding half of the mixture and feeding the remaining starter with 50g of all-purpose flour and 50g of filtered water. By day 4 or 5, your starter should start to smell sour and should be bubbly and active.
7. Continue to feed your starter every 24 hours until it doubles in size within 4-6 hours after feeding. This means that your starter is now ready to use in recipes.

Notes

• Use filtered water to avoid any chlorine or other chemicals that may inhibit the growth of the wild yeast.
• Whole wheat flour is preferred over other types of flour, as it contains more wild yeast and bacteria that are necessary for fermentation.
• If you see any mold or unusual colors in your starter, discard it and start again with a fresh batch.
• Once your starter is active, you can store it in the refrigerator and feed it once a week to keep it alive. When you want to use it, take it out of the fridge and feed it for a few days to bring it back to full activity before using it in a recipe.

Equipment to make Overnight Sourdough Bread

• A large mixing bowl
• A kitchen towel or plastic wrap
• A sharp knife or bread lame
• A Dutch oven or similar covered pot
• A wire rack for cooling
• Measuring cups and spoons
• A kitchen scale (optional but recommended)
• A clean, flat work surface for shaping the dough
• Cornmeal or parchment paper for lining the Dutch oven (optional)

How to make Overnight Sourdough Bread

Make the Dough

1. Whisk together the starter, water, and salt in a large bowl. Add the flour. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes.

Stretch & Fold the Dough (optional)

1. You have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. 

Bulk Rise

1. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise.
2. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment.

Cut & Shape the Dough

1. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
2. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
3. Move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
4. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. 

Second Rise

1. Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking. Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough is ready when it is slightly puffy but not double in size.
2. Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Score the Dough

1. Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about ¼-inch deep.

Bake the Dough

1. Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
2. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
3. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Watch the video for visual instructions!

Variations

1. Add different types of flour: You can experiment with different types of flour, such as whole wheat, rye, or spelt. Keep in mind that some flours absorb more water than others, so you may need to adjust the amount of water accordingly.
2. Add mix-ins: You can add various mix-ins to your dough, such as chopped nuts, seeds, dried fruit, or herbs. Be sure to adjust the amount of water in the recipe as needed.
3. Change the hydration level: The hydration level of the dough refers to the amount of water relative to the amount of flour. You can adjust the hydration level to make a wetter or drier dough, which can affect the texture of the final bread.
4. Use different shaping techniques: You can shape your bread into different forms, such as baguettes, boules, or batards. You can also experiment with different scoring patterns on the top of the bread.
5. Change the baking temperature or time: Depending on your oven and personal preferences, you can experiment with baking the bread at different temperatures or for different lengths of time to achieve a different crust or crumb.

FAQ's

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour instead of bread flour, but keep in mind that bread flour has a higher protein content, which can give the bread a better structure and texture.

Can I use a different type of starter?

Yes, you can use a different type of starter, such as a rye or whole wheat starter, but keep in mind that it may affect the flavor of the bread.

How long should I let the bread rise?

The bulk rise can take anywhere from 3-12 hours, depending on the temperature of your ingredients, the potency of your starter, and the surrounding environment. The second rise should take about 30 minutes to 1 hour.

Can I make Overnight Sourdough Bread without a Dutch oven?

Yes, you can bake the bread on a baking sheet or in a baking dish with a lid. Just make sure to preheat the dish before adding the bread and adjust the baking time as needed.

How do I know when the bread is done?

The bread is done when it has a deep golden brown crust and a hollow sound when tapped on the bottom. You can also take the internal temperature of the bread with a thermometer, which should read about 205-210º F/ 96-98º C for sourdough bread.

How do I store Overnight Sourdough Bread?

Once the bread has completely cooled, store it in a paper or cloth bag at room temperature for up to 3-4 days. You can also freeze the bread for longer storage

Where can I get a sourdough starter?

There are several ways to obtain a sourdough starter:

1. Make your own: You can make your own sourdough starter by following a recipe and feeding it regularly until it becomes active and bubbly. This may take several days or weeks, depending on the recipe and the environment.
2. Get it from a friend: If you have a friend who has a sourdough starter, you can ask them for a small portion of their starter to start your own.
3. Purchase it online: There are several online stores that sell sourdough starters, both dried and liquid. Make sure to read reviews and choose a reputable source.
4. Local bakery or kitchen store: Some bakeries or kitchen stores may sell sourdough starters or be willing to share a portion of their starter with you.

Remember, once you obtain a sourdough starter, it is important to feed it regularly to keep it active and healthy.

What can I use my Sourdough for?

Sourdough can be used for many baked goods, including bread, pizza crust, bagels, pancakes, waffles, and more. It can also be used as a natural leavening agent in recipes that call for yeast or baking powder. Additionally, sourdough can add a tangy flavor and texture to soups and stews when used as a thickener or garnish.

What can I do with Sourdough Discard?

Sourdough discard is the portion of sourdough that is removed and discarded during the feeding process of the starter. Instead of throwing it away, you can use it in various recipes such as:

1. Pancakes or waffles: Add sourdough discard to your pancake or waffle batter for a tangy flavor and fluffy texture.
2. Crackers: Mix sourdough discard with flour, olive oil, and spices to make delicious crackers.
3. Bread: Use the discard in place of some of the flour and liquid in your bread recipe for added flavor and a slight tang.
4. Pizza dough: Use sourdough discard in your pizza dough recipe for added flavor and a chewier texture.
5. Biscuits: Add the discard to your biscuit dough for a tangy, fluffy result.
6. Flatbread: Mix the discard with flour and water to make a simple flatbread dough that can be topped with your favorite toppings.
7. Cakes and muffins: Use sourdough discard in place of some of the flour and liquid in your cake or muffin recipe for added flavor and a slightly denser texture.
8. Sourdough crackers: Roll out sourdough discard into thin sheets, sprinkle with salt, and bake in the oven for crispy and flavorful crackers.

Tips to Making Overnight Sourdough Bread

• Use a kitchen scale: Measuring ingredients by weight is more accurate than measuring by volume, which can vary depending on how tightly the flour is packed. Weighing your ingredients will help ensure consistent results.
• Use a bubbly, active starter: Your sourdough starter should be active and bubbly before using it in this recipe. If it's been sitting in the fridge for a while, give it a few feedings to wake it up before using it.
• Autolyse: Letting the dough rest for 30 minutes after mixing (autolyse) helps the flour absorb the water and makes the dough easier to work with.
• Stretch and fold (optional): If you want to increase the volume and height of your bread, you can perform a series of stretch and folds during the bulk rise. This will help develop the gluten in the dough.
• Watch the temperature: The temperature of your ingredients and your kitchen can affect the rise time of the dough. A warmer environment will cause the dough to rise faster, while a cooler environment will cause it to rise slower.
• Don't over-proof: Be careful not to let the dough rise too much during the bulk rise or the second rise. Over-proofing can cause the dough to collapse and produce a gummy texture.
• Use a Dutch oven: Baking the bread in a Dutch oven helps create a steamy environment in the oven, which helps the bread develop a nice crust.
• Let it cool: Be patient and let the bread cool completely on a wire rack before slicing. Cutting into the bread too soon can result in a gummy texture.

Recipes to use with your Overnight Sourdough Bread

Tri-Tip Steak Sandwich

Did You Make Overnight Sourdough Bread?

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📋 Recipe

Beginner Overnight Sourdough Bread

Meghan Birnbaum

This overnight sourdough bread recipe produces a tangy, crusty loaf made with bubbly starter, flour, water, and salt. Perfect for sandwiches, toasting, and more!

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Prep Time 30 minutes mins

Course Bread

Cuisine American

Servings 1 Loaf

Calories 200 kcal

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Ingredients

  

1x2x3x

• ▢ 100 g ¼ – ½ cup bubbly, active starter
• ▢ 375 g 1 ½ cups plus 1 tablespoon warm water, or more
• ▢ 500 g 4 cups plus 2 tablespoon bread flour
• ▢ 9 to 12 g 1.5 – 2.5 teaspoons fine sea salt

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Instructions

 

• In a large bowl, whisk together the starter, water, and salt until the salt is dissolved.
• Add the bread flour to the bowl and use your hands to mix everything together until all the flour is absorbed. The dough will be dry and shaggy.
• Cover the bowl with a clean, damp kitchen towel and let it rest (autolyse) for 30 minutes.
• Optional: After 30 minutes, you can perform a series of "stretch & folds" to strengthen the dough. To do this, gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart.
• Cover the bowl with wrap or a very damp kitchen cloth and let the dough rise in a warm spot until it has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter, and surrounding environment.
• Divide your work surface in half and lightly flour one side (for cutting) and leave the other half clean (for shaping). Remove the dough from the bowl and place it onto the floured section so that it does not stick. You do not need to "punch down" the dough; it will gently deflate as you fold and shape it.
• Move your dough to the non-floured section. Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. Repeat this process until you are happy with its appearance.
• Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking. Place the dough inside for a second shorter rise, about 30 minutes to 1 hour, and cover with the lid of the pot or a very damp cloth.
• Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
• Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough using a bread lame, sharp pairing, or a small serrated steak knife. The cut should be about ¼-inch deep.
• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
• Remove the bread from the oven and cool it on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy texture. Enjoy your delicious homemade sourdough bread!

Show Nutritional Information Hide Nutritional Information

Serving: 10Calories: 200kcalCarbohydrates: 40gProtein: 6gFiber: 2g

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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