Easy Overnight Artisan Sourdough Bread

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Easy Overnight Artisan Sourdough Bread

This easy overnight sourdough bread has a crisp golden crust, a soft, airy interior, and incredible flavor. Overnight refrigeration does most of the work, making this a simple and beginner-friendly recipe.

Prep Time20

Cook Time40

Rest and Fermentation Time16

Total Time17

Course: bread, dough

Cuisine: European

Keyword: Artisan Sourdough Bread, Artisan Sourdough Bread Recipe, Homemade Sourdough Bread, Sourdough Bread

Servings: slices

Author: Lama

Ingredients

650 grams Bread flour or organic all-purpose flour
475 grams Water
130 grams Active sourdough starter
14 grams Salt
1 teaspoon Olive oil optional

Instructions

In a large bowl, combine the sourdough starter and water.
Add the flour and salt. Mix until no dry flour remains and a shaggy dough forms.
Cover the bowl and let the dough rest at room temperature for about 4 hours.
During the 4-hour resting period, perform 1–4 sets of stretches and folds. Wet your hands, stretch one side of the dough up, and fold it over itself. Rotate the bowl and repeat on all four sides. Space the stretch-and-folds about 30 minutes apart if performing multiple sets.
Once the resting period is complete, refrigerate the dough for 12–24 hours.
When ready to bake, place a Dutch oven or cast-iron pot in the oven and preheat to 550°F.
Remove the dough from the refrigerator and gently turn it onto a lightly floured surface.
Shape the dough into around loaf by folding the outer edges toward the center and rotating it to create surface tension.
Place the dough onto a piece of parchment paper. Lightly dust the top with flour and score with a sharp knife or bread lame.
Carefully transfer the dough into the hot Dutch oven using the parchment paper. Place a shallow pan of water on the bottom oven rack if desired.
Cover with the lid and reduce the oven temperature to 450°F.
Bake covered for 30 minutes.
Remove the lid and bake for an additional 10–15 minutes, or until deeply golden brown.
Remove from the oven and transfer to a cooling rack.
Cool for at least 20–40 minutes before slicing.

Notes

A strong sourdough starter is the key to a tall, well-risen loaf. Feed your starter and wait until it has doubled in size and is full of bubbles before using it.
Use a digital kitchen scale whenever possible. Measuring ingredients by weight produces more consistent and reliable sourdough results than measuring cups.
The dough should feel soft and slightly sticky. Resist the urge to add more flour, as this can create a dense loaf. Wet your hands during stretch-and-folds if the dough feels sticky.
Stretch-and-folds strengthen the dough and help create a taller loaf with an airy crumb. For the best results, perform multiple stretch-and-fold sessions during the resting period.
Handle the dough gently during shaping to preserve the air bubbles. Gently rotate and tuck it underneath itself to create surface tension for a taller loaf, then lightly dust the top with flour before scoring for a beautiful artisan-style finish.
A sharp knife or bread lame creates clean scores and allows the bread to expand properly during baking, and prevents random cracks.
Preheat your Dutch oven thoroughly to create excellent oven spring and develop a crisp artisan crust.
Allow the loaf to cool for at least 20–40 minutes before slicing. Cutting too early can result in a gummy texture.
For an extra bakery-style crust, place a pan of water on the bottom oven rack to create additional steam, which can help the bread rise higher and develop a thinner, crispier crust.

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