easy overnight sourdough bread
This simple recipe guides you through making a delicious, crusty sourdough bread with minimal effort, perfect for overnight fermentation.
Ingredients
Levain
- 50 g active sourdough starter (100 percent hydration)
- 25 g whole wheat or bread flour
- 25 g tepid water
Dough
- all the levain from above all the levain from above
- 50 g whole wheat flour
- 450 g strong bread flour
- 375 g slightly warm water
- 10 g fine sea salt
Instructions
- Mix starter, flour, and water; let ripen 6-8 hours until bubbly and doubled.
- Combine levain, water, and flours; knead into shaggy dough, autolyse 1 hour.
- Add salt, knead gently, and let rest 45 minutes. Optional lamination: stretch, fold, and shape dough into a bowl; refrigerate overnight.
- Perform folds every 45 minutes for 3 rounds; let rise until puffy with bubbles, about 2 hours.
- Shape dough into a log, place seam side up in a floured basket, cover, and refrigerate overnight.
- Preheat oven to 475°F with Dutch oven inside. Transfer dough onto parchment, score, and bake covered 25 min, then uncovered 20 min at 450°F. Cool 2 hours before slicing.
Notes
Use a banneton or bowl lined with floured towel for proofing.