Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. The soft tender crumb has a slightly sour flavor surrounded by a beautiful crust. It’s an easy homemade bread that even the experienced baker will love.
This post was updated on 1/26/19 to improve the reader experience. No changes were made to the recipe.
Overnight Sourdough Bread recipe couldn’t be easier to make and is a lot quicker to make compared to other sourdough bread recipes from starters. This homemade sourdough recipe represents my first dance with Sourdough bread baking. Learning how to bake Sourdough Bread has been on my bucket list for a long time and this was the perfect recipe to start with. The center is soft and tender and slightly sour. The crust has that crispy pull that you want in artisan bread.
I’m one of those people that like to learn. To clarify, I like to learn about things that interest me. I create an editorial calendar each year for my blog and schedule time to take courses or read up on topics. Sourdough Bread has been on this list for 3 years! I let uncertainty and trepidation keep me from jumping on the Sourdough Bread bandwagon.
You can make your own starter but I was fortunate enough to receive some dried starter from a wonderful woman named Selma. Selma passed away a few years ago but her blog “Selma’s Table” still remains and I consult it often. This is a recipe that I got from her blog.
She named her starter “Twinkle” and encouraged everyone to name theirs too. My starter’s name is “Phoenix” because she rose from dust. She has amazing vigor. I’m not always vigilant about keeping her fed but she doesn’t hold it against me and rises to the occasion every time.
I was participating in an online monthly bread challenge that finally pushed me into trying sourdough. Now was the time to revive Phoenix. What if I killed her? She’d be gone forever! Phoenix perked right up and has been blessing me with amazing bread for over two years.
I’ve included photos of my 1st loaf and a recent one at the end of this post. I’m proud of both and hope you’ll try this basic sourdough bread recipe too. I’m also giving my readers a limited time free special offer! Keep reading!
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What is Sourdough Bread
Sourdough bread is made by fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most bread made with baker’s yeast and keeps better than other bread due to the lactic acid produced by the lactobacilli. Wikipedia
What is different about sourdough bread?
The difference is in how they are made. Regular bread is made using store bought yeast that reacts with gluten making the dough rise. Sourdough bread is made with a “starter“. This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water.
Health Benefits of Sourdough bread
The fermentation that occurs from using a starter has been shown to lower blood sugar, be easier to digest and can even be tolerated by gluten resistant individuals. However, that’s not to say it is gluten-free. Sourdough bread contains higher levels of folate and antioxidants than other bread. Healthline is a very thorough reference regarding the health benefits of sourdough.
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YOU MAY NEED
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
Zatoba 1003 Black Walnut Bread Lame Decorative Dough Slasher, 2x2x8 inches
I have two books (out of several) that I’ve learned so much from. I recommend them exclusively to help in your bread experience. They are easy to read and will help you get that beautiful loaf on the table!
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- Freshly Fed Starter
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- Bubbly Starter
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- 1st quick knead
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- 2nd quick knead
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- Dough after overnight rest
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- Dough after final knead
The above pictures from top left to bottom right.
- Freshly fed starter.
- The Bubbly starter is ready.
- 1st quick knead just to combine ingredients (about 1 minute).
- 2nd quick knead after a 30-minute rest.
- Dough after 8 hours is full of air bubbles.
- Dough after final delicate knead is smooth and silky.
There is a video in my recipe card for easy to follow instructions!
Here are my most popular bread recipes right now!
PRO TIPS:
- If you want to mix bread earlier in the day. After rising for 8 hours at room temperature, set the covered dough in the refrigerator and bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
- To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold dutch oven but I like the color I get from preheating my lidded pot.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy duty foil.
Overnight Sourdough Bread recipe is a great basic recipe to make if you are just getting started baking Sourdough bread or have been at it for years.
- 150 grams bubbly starter
- 285 grams *purified water or filtered water at room temperature
- 500 grams bread flour organic
- 9 grams sea salt fine
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Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
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Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight. In the morning it will have doubled in volume at least.
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Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
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Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.
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Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule.
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Cover with some oiled plastic wrap loosely. Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
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Remove the plastic wrap and slash with a sharp knife or lame.
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Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
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Reduce the heat to 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
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Immediately remove from the pot and cool on a cooling rack completely before slicing.
Recipe Video
*Start with 285g of water but if the dough is too dry add up to an additional 15g.
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I’m ready to pay it forward. If you would like to make this recipe I’d be glad to send you some dried starter and the instructions on how to revive her to the first 10 people that leave me a comment requesting some.
This bread was made possible by the resources and recipes shared by Elaine, Selma, and Celia! Please visit all three of these blogs for amazing bread information!
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- 1st Sourdough Loaf
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- Latest Sourdough
Thank you so much for following along with me. You are my inspiration!
Looks like you did a great job!! And now the fun begins…
Oh Elaine, I wish I had your confidence and experience! My starter got sluggish even with regular feedings and I just knew I’d killed it! Now I have one that I fed with rye and it’s hearty. I’ll freeze some of that. Why can’t you be my neighbor so I can pick your bread brain!
Well, I can be your virtual neighbour, just ask away…;)
Starters do like rye flour, it will generate a slightly different loaf from a starter fed with strong white or all purpose flour though, usually a denser loaf.
Definitely keep your starter in the fridge, unless you plan to use it daily or every other day.
Good luck x
Thank you, Elaine! By the way, I had forgotten to give credit for the recipe and technique for this loaf which came from you, Selma, and Celia. I’ve updated this post to reflect that. I’ll be trying to make another starter using strong white starter.
Thank you for including me 🙂
What I would say regarding creating your own starter, they get stronger (and stronger and stronger) with age. You will also end up with lots of excess starter that you need to discard – or you can use to make lots of other things x
I need to build it and get it stronger. Patience….
Oh my goodness! This bread looks fabulous! Nothing like a good slice of bread + butter, is there?? Pinned! Have a great week 🙂
Thank you, Dawn! Are you a sourdough baker?
Wow, that is a beautiful loaf, Julie. You certainly are a fast learner. The crust and crumb both look perfect.
Thank you, Eileen! I’ve been baking bread forever but sourdough is trying to kick me in the fanny. The starter is kind of a fickle thing and I’m afraid I’ll kill it LOL!
Well you may feel like a novice but your loaf looks professional.
Thank you, Wendy! So glad that I started experimenting with sourdough!
That looks amazing Julie! I’m so glad you got to flex some new baking muscles. Your starter can be revived by adding a little rye with the flour btw.
On my procrastination bucket list…. fresh pasta. You’ve inspired me.
Thank you Karen! I actually revived the poor thing with some rye flour. Do you store your starter in the fridge? I’m afraid to put it back in there! Also, I’ve learned that this loaf wasn’t scored deeply enough. I made another one last night that I’m much happier with!
I do keep mine in the fridge. It seems to do fine!
Thank you, Karen!
Such a beautiful crumb! My family loves sourdough !
Time to get started!
Thank you! Do you make sourdough Sonal? We love it and I am going to keep experimenting.
Wonderful looking sourdough, no one would believe you are a beginner. I do have a question regarding this instruction:
Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well.
Don’t you end up with a crease in the middle of the loaf? Thanks.
Thank you! Great question Liz! At this point the dough is not as dry as other proved doughs so it sticks together much easier. After you have a nice tight skin you turn it over so the ball sits on the creases. I also apply a bit of pressure to the sides and turn it slightly at the same time which I think helps smooth out the bottom.
Thanks Julie, I have some starter in my fridge and your method sounds so easy. It is going to be my next project.
So much fun Liz! I’m not an authority by any means. I rely on Elaine (foodbod) to help a lot!
Loving all of those nooks and crannies and that crust! On to the next challenge as you have this one mastered!
You are too sweet! I definitely have a lot to learn when it comes to sourdough but I’m on my way. That’s the hardest part of anything…getting started!
It did make a pretty loaf, Julie! Your victory inspires me to review my list of things I’d like to do (especially the items that have been hanging around on there awhile)!
Thank you Patti! I made one last night that was much better but I still don’t have a lot of experience or confidence in sourdough. I’m going to stick with it though because it will only get better. Enjoy your day sweet girl!
That is one beautiful bread!
Thank you Mimi! I’m hoping to get a lot more comfortable using pre-ferments and live yeast.
Wow Julie I fallen in love with the loaf. Its so beautiful. If your first attempt is this good then eagerly waiting for your other sourdough bakes. Also like your idea of scheduling your calendar for classes and topics to read up. I should do that. Create a calendar for all the things I need to do. Karen made many of us take the plunge with the sourdough 🙂
Thank you, Mayuri! I’ve got a long way to go to learn this beast and am very thankful to Karen for pushing me over the edge. I have to have a calendar otherwise I swear I have ADHD. I run around with all of these ideas and get nothing done. Also, if I schedule learning opportunities I’ll do them but not take on too many of them.
Wow what a gorgeous loaf of bread that is Julie. Love the crust and the beautiful crumb.
Thank you, Pavani! This was a great challenge that pushed a lot of us into serious bread baking.
BREAD LOVE!
Thank you, Debbie!
Yay! You finally made some sourdough bread and it looks beautiful! It really is not hard… You just need to give your starter some attention; feed it and use it. There are a lot of other recipes you can use your starter in; waffles, biscuits, cinnamon rolls, and even desserts, etc. I just finished making a delicious sourdough chocolate cake that provides flavor but not the sour you get in bread (I will post soon). KAF is a great source for recipes/ideas and I know you like to use their recipes. Good luck Julie… 🙂
Thank you Judi! I’ve made about 4 versions and really need a lot more experience. The problem is that there are so many opinions and advice that I need to just find what works best for me. I also hate throwing out mature starter!! I can’t wait to see your chocolate cake! I’ll head over to KAF and see what they have going on. They are always a great source.
Don’t throw it out – make waffles or pancakes for John 🙂
Oh, Judi, I’ve been baking bread like a CRAZY girl trying to figure out all of the different bread methods only to discover I can’t like long enough to figure them all out! I’ve got to make waffles for John. He’ll love them!
Nice loaf! I use a poolish with all of my breads – if the recepe doesn’t call for it, I adapt it. It makes a tastier loaf, and I think the loaves also tend to keep better.
BTW, how can I find out more about the bread bakers’ group?
Never mind. Found your link. Thanks!
Jeff, you need to join this group! It’s up to you each month whether you participate or not and there is a wealth of information among the members. This bread was really a learning experience and I’ve been experimenting. It took me forever to get on the artisan bandwagon even though it’s my favorite variety of bread.
Great loaf! I actually started with sourdough before using commercial yeast. It looked like a fun project so I tried and loved it. But it’s been years since I’ve used my starter. I got too used to the convenience of the commercial yeast and neglected it. I need to try again. Starters are definitely fickle and I hope that the weather here (always hot) won’t cause too much ill-effects.
Thank you! Maintaining a starter is almost like having children. It is fickle and likes attention. I’ve sure got a lot to learn but am enjoying it. I can’t believe how different all of the advice is too. I’m trying to take it all in but I think I need about 50 more years!
I used this with my wild homemade starter and it turned out great!
Thank you, Caitlin! I’ve been baking a lot more bread using the wild homemade starter. Do you have a favorite go-to recipe?
Just started experimenting with sourdough, and this is my favourite recipe so far! The overnight rise makes it far more achievable than recipes that spend hours stretching, proving and turning. The bread had a great flavour and texture. Many thanks, will make this again.
Thank you for letting me know Holly! I really like this method too and after experimenting this really is my favorite method. I think the overnight proof develops a much better flavor too.
Wow nice Breads Julie! I think it’s so tasty. How can i get this?
Awesome Rita! Please send your name and mailing address to [email protected] Thank you for reading!
I love homemade bread and sourdough is one of my favorite breads! Cannot wait to try this recipe.
Thank you, Kathy! We really love this recipe!
Dang it! I’m about two years late to get that starter, huh? I definitely am up for making this bread. Your step by step video helps me visualize the process. Can’t wait to give this a try! Now…. must find starter!!
Not at all! I’ll be glad to send some to you. Just pm me your contact info and Phoenix will make her trip!
Sourdough bread is one of my favorite, but I’ve never made it at home. Thanks for the step by step video, I think I have enough confidence to make this myself!
I really dragged my feet jumping on the sourdough bread wagon but so glad I did! Thanks, Sandra!
Sour dough is my all time favorite. Love the tangy flavor of a good loaf! This looks great!
Thank you, Kylee!
This looks great! I recently killed my starter, after years of neglect too! Oh well. I do love fresh bread!
PM me your contact info. I’m drying some this week for Debra and I’ll send you some.
I have been having a blast baking my own bread. This is happening next!! Sourdough is my FAVORITE bread of all — I can’t WAIT to try your recipe!!
Thank you, Michaela!
There is NOTHING as delicious as homemade sourdough bread!!! Absolutely LOVE this recipe!
Thank you, Brandi!
Making overnight sourdough bread is now my top task for this weekend. You are making it look so easy, so, I am sure I can make it. Your bread looks perfect!
Thank you Rini! It’s definitely a labor of love for me!
Making this turns me into a professional baker! Such a great bread and the crust on this!! WOW!
Thank you, Jennifer!
Hi Julie,
I’ve made your recipe twice now and it’s perfection. Thank you for the video too, just makes it all clear!
One question… under the pro tips it says to leave on counter for 8 hours then into the frig overnight. But your instructions say to leave out overnight on the counter, which I have done with great results.
Just wondering if it might be confusing to some. I know I am new to sourdough bread baking and try to follow instructions to the letter. Perhaps both methods work?
Hi Shirley! Glad it’s all working for you and appreciate you letting me know that I need to clarify my instructions. What I meant is if you make this bread later in the day you can just leave it out overnight (or approximately 8 hours). What I’ve also done is made it earlier in the day and let it set out on the counter to rise for 8 hours. And then if I’m not baking it I’ll put it in the refrigerator to slow the fermentation time and bake the next day. Does that help? Let me know so I can make it clear. Thank you my sourdough friend!
Hi Julie,
Thank you for the clarification. It’s great that sourdough is flexible and that both ways work.
You’re welcome, Shirley! Getting started is a bit intimidating but with a bit of experience, we know that it’s not as scary as we make it out to be. Have a great day my bread baking buddy!