Overnight Sourdough Bread Recipe
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.
Servings 18 slices
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Ingredients
- 150 g bubbly starter
- 285 g *purified water or filtered water at room temperature
- 500 g bread flour organic
- 9 g 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, 6 to 8 hours. In the morning it will have doubled in volume at least.
- Pre-heat the oven to 475 °F (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 425 °F 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes or until the internal temperature reaches 205 °F ri 212 °F when tested with an instant-read thermometer.
- Immediately remove from the pot and cool on a cooling rack completely before slicing.
Video
Notes
*Start with 285g of water but if the dough is too dry add up to an additional 15g.
- If you want to mix bread earlier in the day. After rising for 90 minutes or up to 4 hours at room temperature, shape and set the covered dough in the refrigerator to 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 its 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
Calories: 100kcal | Carbohydrates: 20g | Protein: 3g | Sodium: 195mg | Potassium: 27mg | Calcium: 4mg | Iron: 0.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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