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Overnight Sourdough Bread Recipe

Fresh overnight sourdough bread sliced on a cutting board with guacamole.
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This easy, no-fuss overnight sourdough bread is perfect for busy schedules and beginner bakers. It requires minimal hands-on time, with most of the bulk fermentation happening while you sleep.

Ingredients

Scale

For the levain (an active starter):

  • 4 g sourdough starter
  • 25 g bread flour
  • 25 g water

For the bread dough:

  • 500 g bread flour (I use King Arthur organic bread flour)
  • 375 g water (75% hydration)
  • 50 g levain (active starter at peak) 
  • 10 g fine sea salt (I use Redmond ancient fine sea salt)

10 g white rice flour (for dusting)

Instructions

  1. Make levain (active starter). Feed your starter at a 1:6:6 ratio (4 g starter, 25 g flour, 25 g water) in the morning to peak by the evening, when you mix the bread dough.
  2. Autolyse: In the evening, mix water with flour in a mixing bowl. Cover and leave for 30 minutes.
  3. Add levain and salt: Pour levain (active starter at peak) and mix. Sprinkle the salt and mix well using one of the bread dough mixing techniques. Cover the main dough and let it rest for 30 minutes.
  4. Bulk fermentation: Perform two sets of stretch and folds and two sets of coil folds, with a 30-minute rest between sets. Cover the dough and let it rest overnight.
  5. Pre-shape and shape: The next morning, lightly flour the work surface, preshape the dough into a round, and let it rest for 10-15 minutes. When making a single loaf, you can omit preshaping. Shape the dough into a battard (or a boule), then place it in a prepared 12-inch oval banneton.
  6. Proof: Place the dough in the fridge during the daytime for a slow, even fermentation.
  7. Bake the loaf in the evening: Preheat the oven to 500°F (260°C) with a Dutch oven inside for 25-30 minutes. Transfer the dough onto parchment paper, score the top, and place it inside the Dutch oven. Lower the oven temperature to 450°F (232 °C), then bake, covered, for 20 minutes. Then, uncover and bake for another 17-20 minutes, until golden and crisp.
  8. Cool the bread: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Adjust the dough hydration to what is comfortable for you.
  2. Account for the kitchen temperature and make your recipe adjustments accordingly. You may need to bake this overnight sourdough a few times to get the bulk fermentation right.
  3. Use cold and countertop proofing depending on your schedule.
  4. Always use oven mitts or silicone gloves to handle hot pans. 
  5. Check your bread for doneness. It is fully baked when the internal temperature reaches 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher. Use a digital probe thermometer to check.
  6. Store sourdough bread at room temperature for 3-5 days. Freeze individual slices for up to 1-2 weeks, a whole loaf for 1-2 months.
  7. Want to create a custom formula for your loaf? Try my sourdough calculator.
  8. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  9. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/overnight-sourdough-bread-recipe/