Overnight Sourdough Bread
I took a sourdough class a couple years ago and it’s changed my life. I love baking and always have a fresh loaf on hand. It’s much easier to make than you’d think. Here’s how to make easy, delicious no-knead overnight sourdough bread.
Recipe:
Time: 16 hours; 20 minutes active
Ingredients
2 cups all purpose or bread flour
1-¾ cups whole wheat flour
1 teaspoon salt
½ cup sourdough starter that’s been fed at least 4 hours prior to baking
1-½ cups water
Directions
Combine dry ingredients then add starter and water. Mix well. It should be sticky enough to form a ball. Add additional water if needed to form a ball, a tablespoon at a time.
For the overnight “no knead” method (which is what I use), cover and allow to rest for between 8-18 hours; 12 hours is the sweet spot.
After 12 hours, Preheat oven to 500 degrees, placing dutch oven inside. Meanwhile, on a floured surface, stretch dough into a rectangle. Fold corners into each other, roll over and tuck to form a ball. Score.
Allow to rest until oven has reached 500 degrees.
Carefully add to hot dutch oven. Place lid on top. Bake at 500 degrees for 30 minutes. Remove lid. Reduce heat to 450 and bake at 450 for 5-10 minutes more depending on desired darkness of bread. Enjoy!
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To feed your starter (at least once a week); keep in fridge if not baking
Start with 1 tablespoon starter. Add 1/3 cup of flour (i blend white and whole wheat) and slightly less than 1/3 cup water. Mix. Allow to rest ~4-6 hours prior to baking.