Easy Overnight Sourdough Bread
This no-fuss sourdough recipe is the perfect recipe for beginners. Just mix it and head to bed and wake up ready to bake. No kneading, no worrying, just delicious artisan bread.
Equipment
- 1 Large Mixing Bowl
- 1 Digital Kitchen Scale
- 1 Danish Dough Whisk
- 1 Bread Lame
- 1 Banneton Basket
- 1 Dutch Oven
- 1 Bench Scraper
Ingredients
- 100 grams active sourdough starter
- 350 grams water
- 500 grams bread flour
- 10 grams sea salt
Instructions
- In a mixing bowl, combine starter and water. Mix with dough whisk until incorporated.
- Add flour and salt and mix until a shaggy dough is formed. Continue working for a couple of minutes to start to develop the gluten. Cover and let rest for 30 minutes.
- If desired, do one set of stretch and folds about 30 minutes after mixing. Not necessary, but your loaf will look nicer and bake up better if you do this.
- Cover and let proof (bulk ferment) on the counter while you sleep all night – about 8-10 hours.
- In the morning, dump your dough onto a floured counter. Shape and place in a banneton basket and place in the fridge while your oven preheats or until you’re ready to bake later in the day.
- Preheat oven and Dutch oven to 450 °F for 45 minutes.
- Carefully transfer your dough onto a sheet of parchment paper and score your loaf with a bread lame.
- Take dough from the fridge and place onto parchment paper and then right into the preheated Dutch oven. No need to let it come to room temperature … you can bake it right from the fridge. Bake with the lid on for 25 minutes. Then remove the lid and bake for an additional 15-20 minutes until bread is golden brown and reaches an internal temperature of 200-210 °F.
- Try to wait at least an hour before slicing, but if you can’t make it that long try to go at least 30 minutes.
Notes
During the summer (hot) months, you may want to reduce the amount of starter to 50-75 grams to keep it from over-proofing overnight. You can also use really cold water to slow down fermentation.
