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