Easy Overnight Sourdough Bread
A beginner friendly sourdough loaf made with a small amount of starter, mixed at night and baked in the morning in a lidded pot.
Equipment
- Large mixing bowl
- dough whisk or wooden spoon
- towel lined bowl
- Dutch oven with lid
- Parchment paper
- bread lame or serrated knife
- Wire rack
- Instant read thermometer
Ingredients
Main Ingredients
- ¼ cup sourdough starter 65 g, fed or discard
- 1 ⅔ cup warm water 350 g, about 100 degrees F
- 4 ¼ cup bread flour 500 g
- 2 tsp fine salt
Instructions
Cooking
- Mix. Dissolve the starter in the water, stir in flour and salt, and rest 30 to 45 minutes.
- Rise. Stretch and fold once, then let rise 8 to 12 hours until doubled and bubbly.
- Shape. Fold into a round, rest 10 to 15 minutes, and proof in a floured bowl 45 to 60 minutes.
- Bake. Bake in a preheated pot at 450 degrees F, covered 30 minutes and uncovered 20 minutes.
- Check. Cook until the inside reaches 195 to 205 degrees F, then cool 1 hour.
Notes
Substitutions: Use all purpose flour with 1 to 2 tablespoons less water. Swap part of the flour for whole wheat or rye.
Tips: Move the bowl to a cool spot if the dough rises too fast. Use parchment as a sling for the hot pot.
Storage: Store cut side down for up to 3 days or freeze slices.