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.
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.
Table of contents
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 had 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.
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.
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 several 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.
Make your own starter!
If you have questions on making or using a Bread Starter, read “How To Make Your Own Bread Starter (and how to maintain it).”
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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Ingredient Tips:
- Bubbly starter – I recommend feeding your starter and letting it get active before you make your Levain.
- After you feed your starter, wait until it’s increased in volume about 30%. That’s usually about 4 hours for mine.
- If your dough is runny it can be because your starter was actually starving when you used it.
- Bread Flour – Bread flour has a higher protein content than AP flour. That higher protein provides more structure to your loaf.
- If you substitute they will both be delicious and the texture will be the same but you may find the loaf made with AP flour balloons out more.
- Water – There’s a lot of controversy regarding water in bread making. Some experts say if you can drink it you can use it to bake with. Other experts say the chlorine can inhibit yeast activity.
- Mineral content (hardness) can reduce extensibility (elasticity and ability to stretch) of the dough.
- Salt – I use fine sea salt. It is easier to incorporate and dissolve than coarser salt.
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!
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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!
If you liked this recipe I think you’ll like these recipes too.
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- Soft Buttermilk Sandwich Bread
- Simple Ciabatta Bread Recipe – Made 2 Ways!
- Spiced Apple Star Bread
- Multi-Grain Wheat Bread Recipe
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.
- Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all it’s energy and needs to be fed again before you can use it. 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 and rise 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the plastic wrap and slash with a sharp knife or lame.
- 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.
- Reduce the heat to 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
- Immediately remove from the pot and cool on a cooling rack completely before slicing.
Video
Notes
- 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.
- Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all it’s energy and needs to be fed again before you can use it. 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 and rise 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.
Nutrition
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!
1st Sourdough Loaf Recent Sourdough Loaf
Thank you from the bottom of my heart for spending some time with me today!
Jayna Marshall says
I began with a sourdough starter about a year ago and have been disappointed with the results or overwhelmed with all of the steps. I rejuvenated it last week determined to try again and found your recipe. With some skepticism I stuck my hand in and mixed according to the directions, folded and let it set overnight. The bowl of bubbly dough this morning got my hopes up but the fragrant, crunchy, golden orb that came out of the oven had me jumping with joy. I can’t wait to bake the next loaf that is fermenting an extra day in the frig.Thank you for posting this simple recipe, my bread baking confidence has risen too!
Julie Menghini says
Jayna, this just fills my heart with JOY! Thank you so much for sharing. I just shared with another reader that if you’re putting it in the fridge to shape and proof first and then just take it out and let it sit while the oven preheats. Thank you so much for sharing!
Cath Courtney says
I love this recipe and it’s my go to for every day bread, I make it a lot, so thank you very much! My question is: we have people coming and a very busy festive season ahead, do you think if I pre-made dough I could freeze it? It would just save me so of the thought process and timing.
Julie Menghini says
Hi Cath! I get the frenzy! I’ve never frozen the dough so I can’t say. I actually have 4 loaves rising now that I’ll bake later today and put in the freezer. They freeze well.
MK says
Hi Julie, thanks so much for this recipe! It is now my go-to sourdough recipe. One quick question I was hoping you could help me with. I’m trying the “refrigerate over night after an 8 hour rise & bake in the morning” method. I saw that you wrote to let it proof while the oven is pre-heating for this method. Is there a general timeframe for this final proof? I know you said max 30 mins for the traditional rise overnight and bake method but wasn’t sure how the proof time changes when it’s a refrigerated dough…
Julie Menghini says
Thank you for stopping by! That is a great question. I will pull it out of the refrigerator 30 minutes before baking in the morning. You could just pop it in too but I loke letting it warm up just a bit. I wouldn’t let it sit out an overly long time because there is such a thing as over proofing. Does that help? Let me know how it goes! Julie
Jessica says
Hello! When you rise for 8 hours and then more in the fridge should you shape the dough before it goes in the fridge or leave it as is, then when you take it out of the fridge shape it then leave to warm up for that 30min proof?
Julie Menghini says
Hi Jessica! If you are going to refrigerate the dough overnight, shape it and give it the 30-minute proof time before you put it in the refrigerator. I take it out and let it come to temperature while my oven preheats. My oven is pretty slow so that can be up to an hour. Great question! I’ll update my post to help others with this question.
Mary says
I love this recipe! I’ve made it several times and each time it has been wonderful. I even made it once for a work potluck and my colleagues raved about it without knowing that I had made it. I love how easy it is to throw it together the night before and the floating sourdough trick helped me to know if my starter was ready for the recipe.
Julie Menghini says
Thank you so much Mary for your amazing comment! People don’t realize that bread like this can be made at home. I hope you took all of the credit and I’m glad that the floating technique was helpful.
Wendy Klik says
Good morning. I found your recipe by doing a google search. I adapted it slightly and posted it on my blog with credit back to you. It turned out amazing, thanks. If you would like to see my post it can be found at https://adayinthelifeonthefarm.blogspot.com/2019/12/overnight-sourdough-boule-breadbakers.html
Julie Menghini says
Hi Wendy! I’ve admired your bread skills for so long and am honored that you found one here to try! I’ve commented on what a wonderful job you did! Thank you!
Karen G says
Thank you, this was my first time making bread with your recipe and it turned out perfectly both times! Made them for Thanksgiving. At what point would you suggest adding other ingredients such as olives or artichokes? I’m afraid to experiment and go off of the exact recipe (I’m a newbie baker)!
Julie Menghini says
Hi Karen! Great news on the bread. Thank you for sharing. If you want to add additional ingredients, I would do it when you put everything together with this recipe since it really has a minimum of kneading. Make sure that whatever you add doesn’t add a lot of liquid or your dough will become too wet.
Fred jones says
Your starter doesn’t need to be fed before using. In fact, it will actually work better if it is hungry.
Julie Menghini says
Thanks Fred! I’ve used it in recipes that call for active dry yeast without feeding it but have never used it in bread that calls for a Levain. I’ll have to do more experimenting and appreciate your insight!
Emily says
I have made this recipe a handful of time and it is now my go-to, thank you!
I’m wondering about making rolls with this recipe for The upcoming holiday. Thoughts? Tips?
Julie Menghini says
I haven’t done this yet, Emily but I have readers that have! I’ve got to do it so I can report how it goes!
Kev says
THANK YOU THANK YOU THANK YOU
I love simple elegant design and this was easy!
I only added egg wash and sesame. Dutch oven perfection! THANK YOU!
Kevin says
Hi Julie,
After the major bulkrise, I made the mistake of handling the dough with my bare hands instead of using a scraper. The dough stuck to my hands and as i recoiled, I pulled the dough apart instantly losing all gluten structure and gas bubbles. Not my finest moment as my 3yo son watched me lose my temper. Nonetheless, the oven was already warmed so I baked the dough mass anyway . While there was no oven spring, the result is still soft inside and edible. I will try this recipe again as soon as possible. Not willing to give up yet Thanks for sharing your recipe.
Regards,
Kevin
Julie Menghini says
Well, Kevin, while we can rejoice when we get that beautiful loaf, there are those times where you’d rather paper the walls with the dough. I just tried a recipe 3 times with mediocre result, tons of flour and worst of all time. Just know that us bread bakers have to have a sturdier disposition than that dough sometimes, and even though you see the beautiful successes, there are probably that many less than perfect attempts. Hang in there and let me know if I can help. My kids grew up hearing my less than patient moments and turned out anyway LOL! Happy Thanksgiving, my friend and thank you for stopping by.
Kevin says
Hi Julie, I had an improved loaf after strengthening my starter beforehand with some extra feeds of wholewheat flour. Kevin
Julie Menghini says
Thanks, Kevin! I’ve also had great luck with a tablespoon of rye.
Hinda Davis says
This is a great recipe so easy to bake
Sourdough bread. It’s s perfect dough
Not to wet easy to use
Julie Menghini says
Thank you so Much, Hinda! I appreciate you’re sweet comment!
Laura says
Hello from New Zealand. Great recipe. Your instructions are excellent and I found the dough really easy to handle (well, as easy as dough ever is to handle!). It was very forgiving of the fact I had to sub in some plain flour as I ran out of bread flour.
Julie Menghini says
Hello Laura from New Zealand! Thank you for visiting! I’m so glad that this recipe worked for you. Sometimes it’s difficult to explain to people that bread is about the feel and not only the ingredients. Sounds like you get it! You can definitely experiment with different flours as I will be doing more of with this recipe. Thanks again and have the best day ever! ~ Julie
Maggie B says
I followed this to a T, but when I woke up, the dough was completely liquified. I had to add a lot of flour before putting in the oven. I’m not sure what I did wrong, but it was more like melted ice cream than dough.
Julie Menghini says
Wow, Maggie, I haven’t ever had that kind of result. I am working with another reader that is though so when we figure out what works for her, I’ll let you know.
Steph says
This is the perfect SD bread recipe ! I don’t know why I would use anything else ! I have made bread and rolls with it with great success ! Thank you!
Having the right size pan and being able to cover at first is so important for the bread version. I used an idea from another recipe for my rolls. I put a cookie sheet in the bottom of the oven when I pre heat and then when I put the rolls in in the muffin tin, I put a cup of water in the cookie sheet. Voila! Steam !
Julie Menghini says
Thank you, Steph for your amazing review! I’ve got to admit that I haven’t used it to make rolls yet but will definitely be doing so! Your contribution is inspirational and definitely helps our community!
Katie says
I love this recipe. I’ve tried it with both whole wheat flour and a good stone ground unbleached white bread flour. Both have turned out great! I love a really sour flavor to my dough. I’ve found that after the second knead I let it rise in the fridge for 24 hours. I then do another quick knead in the bowl and rise again in the fridge over night. I then let it come to temp the next morning while the oven is heating and follow the rest of the instructions as written. The bread turns out amazing and has such depth of flavor. I started “Sparky” about 4 months ago and I am very happy with my results! Sparky is a whole wheat starter and I named it thus because it is what gives the bread it’s spark of life! I’ve been baking and cooking for years but earlier this year I decided I wanted to tackle sourdough for the first time. My results just keep getting better!
Julie Menghini says
Katie, we are bread soul sisters! I love your passion that I totally share. I can’t wait to try your method! Sparky sounds like a great worker and I love the name! Thank you for sharing your experience with this recipe and I hope you’ll stop back again soon!
Alan Edwards says
I am new to baking bread I have made 3 loafs and they’re good but seem to be a bit heavy any reason for this?
Many thanks.
Julie Menghini says
Does the crumb have a light spring or is it really dense? Are you baking them out until they are golden? I actually use an instant-read thermometer to test mine and make sure it’s around 207F. Also, are you using a dutch oven? They shouldn’t be heavy Alan. Maybe if you send me a photo that might help because there is so many variables. If you email my hostessatheart at gmail.com you can attach them. Let’s get this figured out, and I’d love to help!
Alan Edwards says
Thanks for getting back- the crumb has a light spring i am baking until golden, not using a dutch oven i have attached what am cooking the bread in ‘ Pyrex bowl’ i have just baked another loaf of bread and this seems to be a lot lighter and i actually kept in the fridge overnight stretch and folded put back in the fridge overnight again and carried on doing what you advise and its seems to be a lot lighter the dough was also alot easier to fold and stretch too.Many Thanks Alan Edwards
Julie Menghini says
Glad to hear that it’s working better. Sometimes it’s just trial and error. The temperature and moisture of the air can even make a difference. Just give me a shout if you have any questions. Thanks, Alan!
Lidia says
How do you get the crust to get that nice color? Mine seems to be more golden?
Julie Menghini says
Hi Lidia! Did you remove the lid the last 20 minutes? You can use an instant-read thermometer and if your bread reads 195-210 remove it but if it’s not up to temp give it a little more time. It could be your oven or the dutch oven as well. Do you have any difficulty getting other baked goods to brown?
Stephanie says
Trying this tonight! So many recipes take sooo long. I’ve had my starter, Doug (my daughter named it by dropping the “h” from dough) , for over a year and he is very forgiving just like yours.
Julie Menghini says
I love “Doug” That’s awesome! I hope you’ll let me know how it goes and if you have any questions!
Phyllis M says
Best sourdough recipe I’ve tried. Video really helped me when I first started baking sourdough. Good rise when I put dough into a hot pan, hot oven. Thanks so much for specific instructions!
Julie Menghini says
Thank you Phyllis! I’m so happy that you let me know it worked for you.
Jennifer says
I want to make this. I have whole wheat sourdough starter at the ready, but I’m actually wondering if I can make this in long loaves on a baking sheet. It’s just easier for me than a heavy dutch oven.
Julie Menghini says
You sure can Jennifer! It may have a little it different crust because the dutch oven acts as a steamer. Do you have an aluminum roaster? They are lighter and may work as well.
Samantha says
I am trying this as we speak! Made my dough last night, about to go down and finish up the process. I’ve usually gotten flat sourdough boules, no matter how much I knead my dough, or what flour I’ve used, so I am excited to try this and see if it gives me a better looking bread. Either way, it always tastes great! P.S., I’ve named mine Mama Blue. We just moved to Kentucky (The bluegrass state!) and this is a fresh starter. I thought the name was fitting!
Julie Menghini says
I love Mama Blue! I hope you’ll come back and let me know how it goes for you and maybe change your rating to 5 stars!
Suzette Hall Seagoe says
Finally, a recipe that isn’t too complicated and works! My nephew, a professional chef, gave me some starter and I have had very marginal success. My loaf was perfect this time! My starter was thinner than yours and I was skeptical it would rise, but i had a great result! I did the 8 hour and then refrigerated it. Made the loaf this morning!
Thank you!
Julie Menghini says
Thank you so much, Suzette, for your amazing comment! I know exactly what it feels like to pull that amazing loaf from the oven and it comes out beautifully! I feed my starter with 100 grams of filtered water, 50 grams of unbleached all-purpose flour and 50 grams of whole wheat flour. Try that for a few days out on the counter to see if you can strengthen it. Once it starts getting stronger feed it and put it in the fridge until you’re ready to use it again. Let me know if that helps! Julie
Karen L Smith says
This is the best recipe using sourdough starter ever!! This is one of my go to recipes for bread. So easy and I feel like I’m eating healthy. I use half Organic bread flour and half einkorn freshly milled flour. And it comes out great and very tasty. Thank you so much for sharing this recipe!!
Ps…I overuse !’s too! 😉
Julie Menghini says
Hi Karen! Thank you for such a sweet comment! I haven’t used Einkorn flour yet and freshly milled what a wonderful ingredient! I think homemade is definitely a step closer to healthy eating too!!!
cristie dibert says
I want to try your recipe. I have a question on how to make the bubbly starter?
Julie Menghini says
Hi Cristie! I’m sending you an email.
Lynn says
Karen, do you change anything other than using 50% Einkorn flour? I’ve made the recipe with 25% Einkorn flour, the dough is soft and there’s not a lot of oven spring.
Julie Menghini says
I haven’t baked with Einkorn flour yet but here is a good reference for additional information substituting flour: https://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/
Corryn Chini says
How do I get a starter? This bread looks amazing and I can’t wait to try it but am not sure how to get starter going?
Julie Menghini says
Hi Corryn! You can make your own or actually Buy Starter. If you can’t get it locally, you can send away for it. I trust King Arthur https://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz. Make sure you read up on feeding it and keeping it alive. It’s a bit scary at first but it doesn’t need to be.
Traci Swanson says
Unfortunately this is the only time I have not had success with my bread from starter. I usually follow a more traditional method of kneading. My bread is almost a pancake….it looked similar up until it came out of the oven.
There was no rise while baking. In fact it flattened out even more. Not sure what went wrong but I probably will not try this again
Julie Menghini says
I’m sorry to hear that this didn’t work for you, Traci. I don’t know where to start because it could be so many things. I’ve had similar problems with recipes and it’s frustrating when it works for so many but not for me after all of the work and ingredients. I’d be glad to try and problem solve this recipe if you’d like to give me information regarding your starter and the flour you used? Feel free to email me at [email protected]
Sara says
Quick Question!! I’m so excited to try this recipe. Can I use all purpose flour or do I need to use Bread flour. Secondly do I bake it with the lid on or off the Dutch oven?
Julie Menghini says
You can use All purpose flour Sara. It may not rise quite as much and may be a bit denser but it will work. Here is an article if you’d like to read up on it. Yes bake with the lid on for the first 20 minutes and then remove the lid for the final time shown in the recipe card. Send me a pic! I can’t wait to see how it goes for you.
Jen says
Hi! I have made this many times and it’s always turned out. I got brave and tried adding a cup of rye flour to it and it is currently in the oven. It didn’t rise as well and the dough seemed harder..do you have any recommendations on how to add ( if possible) other flours to this recipe?
Julie Menghini says
This is a good reference Jen: https://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/
isslandboy says
Hi,
Can the dough be left more than 8 hours?
Julie Menghini says
It can! If you aren’t going to be baking it right away, refrigerate it after 8 hours. Take it out of the refrigerator while the oven warms up. I recommend letting the oven preheat for 45 minutes. Please let me know if you have any questions. Thank you for stopping by!
Marlene says
Can you please give me measurements in ounces and cups please? I find these measurements very confusing
Julie Menghini says
Hi Marlene! I totally get the confusion and I was in a similar situation when I first starting to bake by weight.
Some measurements don’t convert exactly and there are several converters online that help. Here goes: 150 grams starter total 2/3 cup, 285 grams water is roughly 1-1/4 cups, 500gr bread flour is about 4 cups, and 9 grams salt equals 1-3/4 teaspoons.
Disclaimer is that I’ve never made this recipe without weighing the ingredients.
Rhonda says
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?
Julie Menghini says
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?
Rhonda says
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!!
Julie Menghini says
Woo hoo…and the answer is? How did it come out Rhonda?
Kim says
So I’ve made this twice now, and the result tastes absolutely wonderful, but I’m getting very little oven spring. I wonder why?
Julie Menghini says
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.
Heather says
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!
Julie Menghini says
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!
shirley says
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?
Julie Menghini says
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!
shirley says
Hi Julie,
Thank you for the clarification. It’s great that sourdough is flexible and that both ways work.
Julie Menghini says
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!
Jennifer A Stewart says
Making this turns me into a professional baker! Such a great bread and the crust on this!! WOW!
Julie Menghini says
Thank you, Jennifer!
Healing Tomato says
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!
Julie Menghini says
Thank you Rini! It’s definitely a labor of love for me!
Brandi Burgess says
There is NOTHING as delicious as homemade sourdough bread!!! Absolutely LOVE this recipe!
Julie Menghini says
Thank you, Brandi!
Michaela Kenkel says
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!!
Julie Menghini says
Thank you, Michaela!
debi at Life Currents says
This looks great! I recently killed my starter, after years of neglect too! Oh well. I do love fresh bread!
Julie Menghini says
PM me your contact info. I’m drying some this week for Debra and I’ll send you some.
Kylee from Kylee Cooks says
Sour dough is my all time favorite. Love the tangy flavor of a good loaf! This looks great!
Julie Menghini says
Thank you, Kylee!
Sandra Shaffer says
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!
Julie Menghini says
I really dragged my feet jumping on the sourdough bread wagon but so glad I did! Thanks, Sandra!
Debra says
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!!
Julie Menghini says
Not at all! I’ll be glad to send some to you. Just pm me your contact info and Phoenix will make her trip!
Kathy says
I love homemade bread and sourdough is one of my favorite breads! Cannot wait to try this recipe.
Julie Menghini says
Thank you, Kathy! We really love this recipe!
Rita Elliott says
Wow nice Breads Julie! I think it’s so tasty. How can i get this?
Julie Menghini says
Awesome Rita! Please send your name and mailing address to [email protected] Thank you for reading!
Holly says
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.
Julie Menghini says
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.
Caitlin says
I used this with my wild homemade starter and it turned out great!
Julie Menghini says
Thank you, Caitlin! I’ve been baking a lot more bread using the wild homemade starter. Do you have a favorite go-to recipe?
Kelster says
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.
Julie Menghini says
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!
Jeff says
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.
Jeff says
BTW, how can I find out more about the bread bakers’ group?
Jeff says
Never mind. Found your link. Thanks!
Julie Menghini says
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.
Judith Graber says
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… 🙂
Julie Menghini says
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.
Judith Graber says
Don’t throw it out – make waffles or pancakes for John 🙂
Julie Menghini says
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!
Debbie Spivey says
BREAD LOVE!
Julie Menghini says
Thank you, Debbie!
Pavani says
Wow what a gorgeous loaf of bread that is Julie. Love the crust and the beautiful crumb.
Julie Menghini says
Thank you, Pavani! This was a great challenge that pushed a lot of us into serious bread baking.
Mayuri Patel says
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 🙂
Julie Menghini says
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.
Mimi says
That is one beautiful bread!
Julie Menghini says
Thank you Mimi! I’m hoping to get a lot more comfortable using pre-ferments and live yeast.
pattisj says
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)!
Julie Menghini says
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!
Healthy World Cuisine says
Loving all of those nooks and crannies and that crust! On to the next challenge as you have this one mastered!
Julie Menghini says
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!
Liz says
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.
Julie Menghini says
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.
Liz says
Thanks Julie, I have some starter in my fridge and your method sounds so easy. It is going to be my next project.
Julie Menghini says
So much fun Liz! I’m not an authority by any means. I rely on Elaine (foodbod) to help a lot!
Sonal says
Such a beautiful crumb! My family loves sourdough !
Time to get started!
Julie Menghini says
Thank you! Do you make sourdough Sonal? We love it and I am going to keep experimenting.
Karen says
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.
Julie Menghini says
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!
Karen says
I do keep mine in the fridge. It seems to do fine!
Julie Menghini says
Thank you, Karen!
Wendy Klik says
Well you may feel like a novice but your loaf looks professional.
Julie Menghini says
Thank you, Wendy! So glad that I started experimenting with sourdough!
Eileen says
Wow, that is a beautiful loaf, Julie. You certainly are a fast learner. The crust and crumb both look perfect.
Julie Menghini says
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!
Dawn - Girl Heart Food says
Oh my goodness! This bread looks fabulous! Nothing like a good slice of bread + butter, is there?? Pinned! Have a great week 🙂
Julie Menghini says
Thank you, Dawn! Are you a sourdough baker?
Elaine @ foodbod says
Looks like you did a great job!! And now the fun begins…
Julie Menghini says
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!
Elaine @ foodbod says
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
Julie Menghini says
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.
Elaine @ foodbod says
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
Julie Menghini says
I need to build it and get it stronger. Patience….
Jess says
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!
Julie Menghini says
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!
Jess says
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?
Julie Menghini says
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.