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Overnight Sourdough Bread Recipe – Perfect for Beginners

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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.

This beautiful sourdough loaf has a crust rustic experior and an soft and tender interior with a slight sour taste

Overnight Sourdough Bread recipe couldn’t be easier to make and it’s a lot quicker to make compared to other sourdough bread recipes from starters.

This 500g homemade sourdough recipe represents my first dance with Sourdough bread baking. Learning how to bake Sourdough Bread had 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.

This loaf of sourdough has been sliced to show it's tender interior just begging for a slather of butter.

Table of contents

  1. What is Sourdough Bread?
  2. What is different about Sourdough Bread?
  3. Health Benefits of Sourdough Bread
  4. You May Need
  5. Related recipes you’ll love
  6. Pro Tips

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.

I was participating in an online monthly bread challenge that finally pushed me into trying sourdough.

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.

Slice Overnight Sourdough Bread has a crusty exterior and soft tender center with plenty of holes to hold all of that butter.

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.

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.

Hello, Julie. Just wanted to say thank you for sharing your overnight sourdough recipe as it really works well for me, a lot of people have shared their methods and this one is simply the best one I have come across so far. So thank you again!”

Kris T

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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) – I love this dutch oven. I have three that are triple the price of this one and it’s my favorite. It bakes my bread perfectly and makes a mean ragu recipe.

Zatoba 1003 Black Walnut Bread Lame Decorative Dough Slasher, 2x2x8 inches – I started out with a lesser quality lame and while this one isn’t expensive it’s definitely better quality and has made a prettier slash in my dough. It’s amazing

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!

  1. Tartine Bread
  2. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

The above pictures from top left to bottom right.

  1. Freshly fed starter.
  2. The Bubbly starter is ready.
  3. 1st quick knead just to combine ingredients (about 1 minute).
  4. 2nd quick knead after a 30-minute rest.
  5. Dough after 8 hours is full of air bubbles.
  6. Dough after final delicate knead is smooth and silky.

There is a video in my recipe card for easy to follow instructions!

If you liked this recipe I think you’ll like these recipes too.

  1. Cuban Medianoche Bread Recipe – Hostess At Heart
  2. Homemade Crusty Bread recipe – Platter Talk
  3. 6 Ingredient Simple Classic Italian Bread Recipe – Hostess At Heart
  4. Soft Buttermilk Sandwich Bread – Kylee Cooks
  5. Simple Ciabatta Bread Recipe – Made 2 Ways! – Hostess At Heart

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.
5 from 15 votes
This is a beautifully slice sourdough loaf that shows the tender crumb and crusty exterior.
Print
Overnight Sourdough Bread Recipe
Prep Time
8 hrs
Cook Time
40 mins
Overnight rest
8 hrs
Total Time
8 hrs 40 mins
 

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.

Course: Bread
Cuisine: American
Keyword: Sourdough Bread
Servings: 18 slices
Calories: 100 kcal
Hostess At Heart: Julie Menghini
Ingredients
  • 150 grams bubbly starter
  • 285 grams *purified water or filtered water at room temperature
  • 500 grams bread flour organic
  • 9 grams sea salt fine
Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. 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.

  6. 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.

  7. Remove the plastic wrap and slash with a sharp knife or lame.  

  8. 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.

  9. Reduce the heat to 220C (425°F convection).  Bake for 20 minutes.  Remove the lid and bake for an additional 20 to 25 minutes.

  10. Immediately remove from the pot and cool on a cooling rack completely before slicing.

Recipe Video

Recipe Notes

*Start with 285g of water but if the dough is too dry add up to an additional 15g.

 

Nutrition Facts
Overnight Sourdough Bread Recipe
Amount Per Serving
Calories 100
% Daily Value*
Sodium 195mg 8%
Potassium 27mg 1%
Total Carbohydrates 20g 7%
Protein 3g 6%
Calcium 0.4%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

LOVE THIS RECIPE? BE SURE AND COMMENT BELOW WITH A FIVE-STAR RATING! IF YOU’RE ON INSTAGRAM AND SNAP A PHOTO, BE SURE AND TAG ME @HOSTESSATHEART OR WITH #HOSTESSATHEART SO I CAN SEE YOUR CREATION!

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!

  • Overnight 500g 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.
    1st Sourdough Loaf
  • Recent Sourdough Loaf

Thank you from the bottom of my heart for spending some time with me today!

 

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Comments

  1. This looks wonderful! I’m new to sourdough bread baking as well. So far I’ve had two successful loaves and two total failures. I have a lot to learn. My question concerns the time between feeding my starter and mixing my dough. Should I feed it and then immediately mix up the dough or feed and then wait minutes… hours… overnight? I’m really confused about that point. A lot of recipes call for “fed” starter but I can’t find out what that really means. Is “fed” right after mixing in the flour and water or hours later?

    Reply

    • This is a great question Rhonda that I need to clarify. I made a loaf of this a couple of days ago and what I did was feed my starter earlier in the day and then mixed it up that evening. The next morning I had beautifully risen dough. You want the starter to have a chance to get nice and bubbly. If it’s runny it’s used up all of it’s food and needs fed again before using it. Does this help?

      Reply

      • Yes, it does help. Thank you for answering …and so quickly! I’ve done just what you said you did. I fed my starter this morning and just finished my second knead about an hour ago (9 p.m.). I’ll finish it up and bake in the morning. Fingers crossed!!

        Reply

  2. So I’ve made this twice now, and the result tastes absolutely wonderful, but I’m getting very little oven spring. I wonder why?

    Reply

    • Kim, do you preheat the dutch oven in the oven as it preheats? I know a lot of people say you don’t have to which you don’t but that is one of the biggest differences I see is lack of spring. Is your dough rising well after the overnight? This isn’t a huge loaf but you should be getting some bulk from it. Is your starter nice and bubbly when you mix it? (water test) Lastly, I preheat my oven at least 25 degrees hotter than the baking temperature and then as soon as my bread goes in I turn it down. That keeps t oven from dropping below the temperature I want my bread to bake at. Have you checked the temperature of your oven? If not get a cheap thermometer and put it in the bottom of your oven after it preheats. If it’s low you’ll want to raise your baking temperature by that amount. Let me know if any of these reasons could be the culprit. If not, we’ll keep narrowing down your issue.

      Reply

  3. Finally a sourdough bread recipe that came out right! Thank you so much for this recipe and for the easy instructions and the video which was a big bonus and helped a lot too. I made one loaf and after it cooled tried a slice, then immediately made 3 more loafs. It was so good I just had a slice toasted for breakfast this is an amazing recipe. Thank you!

    Reply

    • Oh, Heather, you’ve made my day! I love that your bread came out successfully! It’s one of John’s favorites for flavor and one of the easiest to make. A win win! If you would ever like to see anything featured, please let me know. I get my inspiration from you!

      Reply

  4. 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?

    Reply

    • 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!

      Reply

        • 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!

          Reply

  6. 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!

    Reply

  12. 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!!

    Reply

  15. 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.

    Reply

    • 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.

      Reply

  17. 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.

    Reply

    • 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!

      Reply

  18. 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.

    Reply

  19. 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… 🙂

    Reply

    • 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.

      Reply

  22. 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 🙂

    Reply

    • 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.

      Reply

  24. 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)!

    Reply

    • 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!

      Reply

  26. 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.

    Reply

    • 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.

      Reply

  28. 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.

    Reply

    • 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!

      Reply

    • 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!

      Reply

      • 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

        Reply

        • 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.

          Reply

    • This looks like a good recipe, it will be the next one I try. A couple questions though.
      1) my stater is super runny, any advice on thickening it up? I don’t want to kill it by adding too much flour not enough water and such.
      2) have you ever tried this recipe with a combination of bread flour and whole wheat flour? Would it change the amount of flour and water?
      Thanks!

      Reply

      • Hi Jess! Great questions! Take about 1 tablespoon of your starter and add 100 grams of filtered water and 100 grams of flour. For my flour, I add 50 grams of unbleached flour and 50 grams of wheat flour. Cover it and let it sit out on the counter. Runny starter usually indicates that it doesn’t have enough food. Repeat this every day for a couple of days and see if you can strengthen it. A sure way to give it some strength would be to add a tablespoon of rye flour to your flour mix. Always feed your starter and make sure it’s strong before baking with it. Please email me if this doesn’t work and we can troubleshoot from there. 2. I’m currently experimenting with other flours and use wheat a lot in my breads. I’ll be sharing my findings shortly. Thank you for reaching out!

        Reply

        • Thanks so much for your quick reply. I’ll give it a try. Everyday I should take out 1 TBSP and add the flour and water or just take out some the first day and the days after I just add the flour and water?

          Reply

          • Hi Jess. I think you should feed it like that for at least 3 days in a row by removing all but the 1 tablespoon as described. These starters get strength the more you use them. Do you get bubbles in your starter after you feed it? I’m trying to determine where yours is at this point.

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