Overnight Sourdough Bread
The secret to a complex sourdough loaf isn't complicated equipment, but simply giving the yeast more time at a lower temperature. This approach fits into a busy life, turning the long wait into a feature rather than an obstacle.
Know your starter's pace
Your starter should be active and bubbly before you begin. If it takes more than 6 hours to double in volume after a feeding, give it another cycle so it is at its peak strength.
- Digital scale
- Large glass mixing bowl
- Dutch oven with lid
- Proofing basket or a bowl lined with a floured linen towel
- Razor blade or sharp knife for scoring
What goes in.
- 100gActive sourdough starter
- 350gWarm water
- 500gBread flour
- 10gFine sea salt
Temperature dictates the pace
Moving the dough to the refrigerator slows the yeast activity, which tightens the gluten structure and allows enzymes to break down starches into natural sugars, deepening the crust color during the bake.
The method.
Mix the leaven
Whisk the starter and warm water in your bowl until milky. Add the flour and salt, stirring until no dry pockets remain. Cover with a damp cloth.
Bulk ferment
Let the dough sit at room temperature for 1 hour. Perform four sets of folds by pulling the edge of the dough toward the center, rotating the bowl each time, then let it rest.
The overnight rest
Cover the bowl tightly. Place it in the refrigerator for 12 to 14 hours. It should look aerated and roughly doubled in volume by morning.
Shape
Turn the dough onto a lightly floured surface. Fold it into a tight boule by tucking the edges under itself. Place it seam-side up in your flour-dusted proofing basket.
Final proof
Let the shaped loaf rest at room temperature for 2 hours. A finger pressed into the side should leave a small indentation that springs back slowly.
Bake
Preheat your oven and Dutch oven to 450°F (230°C). Score the top of the loaf with a razor. Bake covered for 25 minutes, then uncover and bake for another 20 minutes until the crust is deep mahogany.
Other turns to take.
Seeded
Add 50g of toasted sunflower or flax seeds during the initial mixing stage for extra texture.
Whole Wheat
Replace 100g of bread flour with whole wheat flour to produce a earthier profile and a tighter crumb.
When it doesn't go to plan.
Always measure ingredients by weight; volume measurements for flour vary wildly.
Do not slice the bread until it has cooled completely on a rack for at least 2 hours; cutting early results in a gummy texture.
If your kitchen is very warm, use cool water instead of warm water to prevent the dough from over-proofing overnight.
The ones that keep coming up.
How do I know if my dough over-proofed overnight?
If the dough has collapsed in the bowl or smells excessively acidic like vinegar, it has gone too long. It will still bake, but it will be flat.
Can I bake this in a standard loaf pan?
Yes, but you will lose the signature crispy, blistered crust that the Dutch oven creates.
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