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simple sourdough bread on a kitchen towel

Overnight Sourdough Bread Recipe

Kara
This foolproof artisan sourdough bread has a mild flavor, and yields a soft and chewy loaf. It's great on its own, toasted, or made into sandwiches.
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Prep Time 2 hours
Cook Time 50 minutes
Additional Time 12 hours
Total Time 14 hours 50 minutes
Course Bread: Yeast Bread
Cuisine American
Servings 10 slices
Calories 203 kcal

Equipment

Ingredients
  

  • 1 cup active sourdough starter
  • 1 ½ cups warm water
  • 2 ½ tsp salt
  • 4 cups bread flour

Instructions
 

  • Test your sourdough starter by placing a small spoonful in a glass of water. If it floats to the top, it's ready.
  • In a large bowl, mix together the sourdough start, warm water, salt, and half of the flour. Stir until smooth.
  • Add the remaining flour and stir until the dough starts to pull away from the sides of the bowl.
  • Cover with plastic wrap or a lid and let sit at room temperature for 30 minutes. Fold one corner of the dough over to the other side. Rotate the bowl a quarter turn and fold over each of the corners.
  • Repeat 3-5 times. The bread dough will become much more smooth and elastic after it has rested and been stretched a few times. (Tip - if the dough seems too wet, flour your hands before folding & stretching the dough. If it seems too dry, wet your hands with water.)
  • Form the dough into a ball shape in the bowl and cover with plastic wrap or a lid. Refrigerate for at least 12 hours, but up to 24.
  • The next morning, take the dough out of the refrigerator and let it sit at room temperature for 1-3 hours. Form it into a ball by tucking the ends under and forming a smooth top.
  • Place the dough ball on a piece of parchment paper. Cut slits in the top of the dough. Preheat your oven and a 4-quart Dutch oven to 450°.
  • Grab the edges of the parchment and gently place the parchment and dough into the hot pan. If desired, slip a couple of ice cubes between the parchment and pan. (This gives the bread a nicer rice and chewier texture.)
  • Place the lid on the pan and bake for 35-40 minutes at 450 degrees.
  • Take the lid off the pan. The bread should have risen to almost the top of the pan, and be barely golden brown.
  • Continue baking for 10-20 more minutes, or until internal temperature is 200° and the crust is as brown as you like it.
  • Grab the edges of the parchment to remove the bread. Place it on a cooling rack. Let it cool for at least 20 minutes, but it slices easier after it has completely cooled.

Notes

  • If you don't have bread flour, you can use 1/4 cup of vital wheat gluten and 3 3/4 cups of all-purpose flour. But even if you just use all purpose flour, it will still be mighty tasty.

Nutrition

Serving: 1gCalories: 203kcalCarbohydrates: 41gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 585mgPotassium: 50mgFiber: 1gSugar: 0.2gVitamin A: 1IUCalcium: 9mgIron: 0.5mg
Keyword overnight sourdough bread
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