How to Make Beginner Basic Overnight Sourdough Bread

Sourdough bread has a unique flavor and texture that many people love. Making sourdough bread at home can be a rewarding experience. This Basic Overnight Sourdough Bread recipe is simple and perfect for both beginners and seasoned bakers. With just a few ingredients and a bit of patience, you can create delicious loaves of bread that are sure to impress.

Why Make This Recipe

Making Basic Overnight Sourdough Bread at home offers several benefits. First, it allows you to control the ingredients, ensuring a fresh and healthy product. Second, sourdough bread is naturally more digestible due to the fermentation process. Lastly, there’s nothing quite like the aroma of freshly baked bread wafting through your home. This recipe is straightforward, making it an excellent choice for anyone looking to start their sourdough baking journey.

How to Make Basic Overnight Sourdough Bread

Ingredients

• 180 grams Sourdough Starter
• 660 grams Filtered Water
• 1050 grams Bread Flour
• 20 grams Salt

Directions

1. Feed Your Sourdough Starter
2. Begin by feeding your sourdough starter. I normally do this at lunchtime so it’s ready to use in the early evening. Place 100 grams of sourdough starter in a jar with 100 grams of filtered water and 100 grams of unbleached flour. Mix well and allow it to sit loosely covered for 6-8 hours until it doubles in size.
3. Mix Ingredients
4. About 2 hours before bed, mix all the ingredients (flour, water, starter, and salt) in a bowl with a wooden spoon. You might not be able to incorporate all the flour into the dough at first, so use your hands to work the flour in.
5. Stretch and Folds
6. Cover the dough and let it rise for 30 minutes. Then uncover it and perform a series of “stretch and folds” by grabbing the dough, stretching it up, and folding it over itself. Turn the dough a quarter turn and repeat. Do this 4-8 times until the dough is too tight to stretch. Cover the dough with plastic wrap. Repeat this process every 30 minutes for 2 hours, or a total of 4 times.
7. 1st Rise
8. After the final stretch and fold, cover the dough with plastic wrap and let it rise overnight.
9. Shape Loaves
10. When you wake up, it’s time to shape your loaves. Dump the dough out onto the counter. This recipe makes 2 loaves, so divide it in half. For each half, bring all four sides into the middle, flip it upside down, and gently pull it toward yourself. Give it a quarter turn and repeat until it has a nice taught top. Use a tea towel or a banneton for the second rise.
11. 2nd Rise
12. Cover the bowls with the shaped dough and let them rise.
13. Bake
14. Prepare a piece of parchment paper larger than your loaf. Dump the loaf onto the parchment with the pretty top facing up. Score it with a sharp knife or lame. Lift the parchment and place it in a preheated Dutch oven. Cover and bake for 20 minutes. Afterward, remove the lid and bake for another 10-15 minutes until you reach your desired color. Let it cool on a rack before slicing.

How to Serve Basic Overnight Sourdough Bread

Sourdough bread is versatile. You can enjoy it plain, with a spread of butter, or serve it with soup or salad. It also makes excellent toast and sandwiches. Get creative with toppings to complement the sourdough flavor!

How to Store Basic Overnight Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature; this allows the crust to remain crisp. For longer storage, wrap it in plastic or foil and freeze it. When ready to eat, simply thaw or reheat the bread in the oven.

Tips to Make Basic Overnight Sourdough Bread

• Use a kitchen scale for accurate measurements.
• Make sure your sourdough starter is active and bubbly.
• Don’t rush the process; allowing time for fermentation improves flavor and texture.
• Experiment with different flours for unique taste profiles.

Variation (If Any)

You can add ingredients like nuts, seeds, or dried fruit to customize the flavor of your sourdough. For a more rustic look, try using whole wheat or spelt flour in place of some of the bread flour.

FAQs

1. How long can I store sourdough bread?
2. Sourdough bread can stay fresh for about 3-5 days at room temperature. For longer storage, freeze it.
3. What can I do if my sourdough doesn’t rise?
4. Ensure your sourdough starter is active and bubbly. Warm temperatures can help promote rising.
5. Can I use all-purpose flour instead of bread flour?
6. Yes, although using bread flour will give you a chewier texture and better structure.

Making Basic Overnight Sourdough Bread can seem daunting at first, but with practice, you’ll find it to be a rewarding and delightful experience. Enjoy your baking journey!

Basic Overnight Sourdough Bread

A simple and rewarding recipe for making delicious sourdough bread at home, perfect for both beginners and seasoned bakers.

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Prep Time 6 hours hrs

Cook Time 30 minutes mins

Total Time 7 hours hrs

Course Bread, Breakfast, Snack

Cuisine American

Servings 2 loaves

Calories 150 kcal

Ingredients

  

Sourdough Starter Preparation

• 100 grams Sourdough Starter To feed the starter
• 100 grams Filtered Water For feeding the starter
• 100 grams Unbleached Flour For feeding the starter

Main Ingredients

• 180 grams Sourdough Starter Active and bubbly
• 660 grams Filtered Water Room temperature
• 1050 grams Bread Flour Use for dough
• 20 grams Salt To enhance flavor

Instructions

 

Preparation

• Feed your sourdough starter 6-8 hours before use by mixing 100 grams of sourdough starter with 100 grams of filtered water and 100 grams of unbleached flour.
• Mix all ingredients (flour, water, starter, and salt) in a bowl with a wooden spoon about 2 hours before bedtime.
• Cover the dough and let it rise for 30 minutes, then perform 4-8 stretch and folds, covering the dough afterward.
• Repeat the stretch and fold every 30 minutes for 2 hours.
• After the final stretch and fold, cover and let rise overnight.

Shaping and Baking

• In the morning, divide the dough in half and shape each loaf by bringing all sides into the middle and pull gently to form a taught top.
• Place in a tea towel or banneton for the second rise.
• Let the shaped loaves rise before preparing to bake.
• Dump the loaf onto parchment with the top facing up, score with a knife, and transfer to a preheated Dutch oven.
• Cover and bake for 20 minutes, then remove the lid and bake for an additional 10-15 minutes until golden.
• Cool on a rack before slicing.

Notes

Store bread in a paper bag at room temperature; wrap in plastic or foil and freeze for longer storage. Allow time for fermentation to enhance flavor and texture. Experiment with different flours or add-ins like nuts or seeds for variations.

Keyword Baking, Basic Bread Recipe, Fermented Bread, Homemade Bread, Sourdough Bread