Overnight Sourdough Bread
A rustic, naturally leavened bread with a tangy flavor, chewy texture, and crisp, golden crust.
Equipment
- 1 Dutch oven or heavy oven-safe pot with lid
- 1 Mixing bowl
Ingredients
- 500 g All-purpose or bread flour – about 4 cups
- 350 g Water, room temperature – about 1½ cups
- 100 g Active sourdough starter (fed and bubbly) – about ½ cup
- 10 g Salt – 2 tsp
Instructions
Mix dough
- In a large bowl, combine warm water and sourdough starter. Something I learned the hard way is that the water should be lukewarm, not hot. Anything higher than 100 degrees Fahrenheit (37 degrees Celsius) and the yeast will start to die, stopping the production of carbon dioxide and slowing the rise. You are aiming for a temperature that is warm but not so hot that you cannot comfortably dip your finger into it.
- Stir to mix the water and starter, then add flour and salt. Mix until just combined — no need to knead at this stage. Cover with a cloth or plastic wrap.
Ferment
- Leave the dough to ferment at room temperature (around 68–72°F / 20–22°C) for 12–16 hours. It will rise and become bubbly.
Shape
- After fermentation, lightly flour your work surface. Turn the dough out gently, fold it a couple of times to shape into a tight round loaf. Place the dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
Proof
- Cover and let it proof for 1–2 hours at room temperature until slightly puffed.
Bake
- Place a Dutch oven or heavy oven-safe pot with lid inside your oven and preheat to 475°F (245°C) for at least 30 minutes.
- Carefully transfer the dough onto parchment paper, score the top with a sharp knife or lame. Place the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake another 20–25 minutes until the crust is golden and crisp.
Cool and Serve
- Remove bread from oven, cool completely on a wire rack before slicing.