We really love this delicious overnight sourdough loaf recipe. It gives the dough the hours it needs to fully develop the wonderful full full-bodied flavors of sourdough we all love so much. It takes a little more time than our other recipe we have a link to below so if you do not have all of the time for this, try our other loaf. It has yeast in the dough which allows a quicker rise and you will be eating your sourdough bread even sooner. Try this recipe though, even if you want to start with the easier and quicker loaf at the bottom of the page.
Delicious Overnight Sourdough Loaf
What you will need:
- Electric Mixer or large mixing bowl with a Dutch Whisk
- Measuring Cups & Spoons
- Cookie Sheet or Dutch Oven
- Bread Lame Slashing Tool
- Hot Pan Holders
- Silicone mat for baking sheet or Silicone mat for Dutch oven or parchment paper
- Sourdough Starter [try our sourdough starter recipe]
Ingredients for sourdough bread
- 100 grams of active sourdough starter
- 25 grams of honey
- 300 grams of lukewarm filtered water
- 475 grams of unbleached, unenriched flour, flour (We use King Arthur)
- 10 grams fine sea salt
Mix flour and water together and let rest for 30 minutes
Add starter, honey, and salt and mix for 5 minutes by hand.
Cover the dough with a damp cloth
Stretch and fold the dough taking the edge of the dough and taking it to the center of the ball of the dough and do this all of the way around in a circle. Repeat every 15 minutes for an hour. Cover the dough with the damp towel to keep it moist.
For the next two hours repeat the folding technique every 30 minutes for two hours, then cover with plastic wrap between folding to hold in the moisture.
Let the dough sit covered with the plastic wrap for six hours.
When six hours are done lightly flour your counter and turn out the dough onto it.
Using the same tuck and fold technique above make the dough into a nice ball.
Place the dough into a covered proofing basket and wrap in plastic wrap.
Place it in the refrigerator over night.
Preheat the oven to 475 F.
Use a Dutch Oven or simply use a baking sheet with a silicone mat or parchment paper to prevent sticking to the bottom of your bowl. If you are using a Dutch Oven pre heat it empty for 15 minutes. You will also need to line the Dutch oven with parchment or a special silicone mat for bread making in them.
Place the dough on the baking sheet or in the Dutch oven and score with your bread scorer the design you want. Cover the Dutch oven with a lid.
Bake in oven at 475 F for 20 minutes
If you are using the Dutch Oven then uncover at this point.
If you are using a baking sheet, turn the baking sheet.
Bake for another 15 minutes.
You can also cut this recipe for dough in half before baking and make two smaller loaves.
This makes a really good loaf of bread with a good crumb and soft interior.
Print your Overnight Sourdough Loaf Recipe
Delicious Overnight Sourdough Loaf
Ingredients
- 100 grams of active sourdough starter
- 25 grams of honey
- 300 grams of lukewarm filtered water
- 475 grams of unbleached, unenriched flour, flour (We use King Arthur)
- 10 grams fine ground sea salt
Instructions
Mix flour and water together and let rest for 30 minutes
Add starter, honey, and salt and mix for 5 minutes by hand.
Cover the dough with a damp cloth
Stretch and fold the dough taking the edge of the dough and taking it to the center of the ball of the dough and do this all of the way around in a circle. Repeat every 15 minutes for an hour. Cover the dough with the damp towel to keep it moist.
For the next two hours repeat the folding technique every 30 minutes for two hours, then cover with plastic wrap between folding to hold in the moisture.
Let the dough sit covered with the plastic wrap for six hours.
When six hours are done lightly flour your counter and turn out the dough onto it.
Using the same tuck and fold technique above make the dough into a nice ball.
Place the dough into a covered proofing basket and wrap in plastic wrap.
Place it in the refrigerator over night.
Preheat the oven to 475 F.
Use a Dutch Oven or simply use a baking sheet with a silicone mat or parchment paper to prevent sticking to the bottom of your bowl. If you are using a Dutch Oven pre heat it empty for 15 minutes. You will also need to line the Dutch oven with parchment or a special silicone mat for bread making in them.
Place the dough on the baking sheet or in the Dutch oven. Cover the Dutch oven with a lid.
Bake in oven at 475 F for 20 minutes
If you are using the Dutch Oven then uncover at this point.
If you are using a baking sheet, turn the baking sheet.
Bake for another 15 minutes.
You can also cut this recipe for dough in half before baking and make two smaller loaves.
This makes a really good loaf of bread with a good crumb and soft interior.
- Dehydrated Sourdough Starter
- The #1 Best Homemade Sourdough Bread Recipe (easier and faster recipe)
- Sourdough Chocolate Chip Scones Recipe
- Delicious Sourdough Cinnamon Rolls Recipe
- Delicious Sourdough Cornbread
