Overnight Sourdough Bread Recipe: Dazzling Taste!

Sourdough bread, with its tangy flavor and rustic crust, has long been a staple in bakeries and kitchens around the world. But what if you could make this artisanal delight at home, with just a few simple ingredients and a bit of patience? Enter the Overnight Sourdough Bread Recipe, a game-changer for bread lovers everywhere. This recipe allows you to harness the power of natural fermentation to create a loaf that is not only delicious but also boasts a depth of flavor and texture that is truly unmatched.

Overnight Sourdough Bread

Overnight Sourdough Bread

The Overnight Sourdough Bread Recipe is a testament to the art and science of bread making. By allowing the dough to ferment slowly overnight, you not only develop complex flavors but also improve the bread’s digestibility and nutritional profile. The process is surprisingly simple, requiring just a few minutes of active time before letting time and nature work their magic. The result is a loaf of sourdough bread that is crisp on the outside, airy on the inside, and bursting with flavor. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to elevate your bread game to new heights.
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 1851 kcal


  • Dutch Oven Pot
  • Large Glass Mixing Bowl
  • Food Scale
  • Sifter(optional)
  • Parchment paper
  • Cling Wrap
  • Baking sheet


  • 165 grams Active Sourdough Starter
  • 500 grams Bread Flour or all-purpose flour
  • 20 grams Salt
  • 300 grams Water
  • spray avocado oil *optional


  • Mix all the ingredients for the dough together and knead it until it forms a smooth dough. Cover and let rise for 8 to 10 hours in a cool location (70 to 75 degrees Fahrenheit).
    Overnight Sourdough Bread
  • The dough should be rolled into a large rectangle. After adding any desired contents, form the dough into a ball. Tuck it under and pinch the ends shut.
  • Place the dough, seam side down, in a loaf pan lined with parchment paper or gently oiled. Give the dough two to three hours to rest and rise.
  • Bake the load for about 35 minutes, or until the top is golden brown, after preheating the oven to 375. Before taking the loaf out of the pan and letting it cool completely on a wire rack, allow it to cool somewhat inside the loaf pan.
    Overnight Sourdough Bread
  • As soon as the crust comes out of the oven, brush it with melted butter to give it a glossy shine.
  • Use a bread knife to cut once it has cooled, then dig in!


  • If you would want to combine the bread earlier in the day. Cover the dough, shape it, and refrigerate it for the next day’s baking after letting it rise for 90 minutes or for up to 4 hours at room temperature.
  • Take the dough out of the fridge and let it rest while the oven heats up.
  • Feed in the morning. Conduct the test float once it becomes bubbly. If it’s runny, it has run out of energy and needs to be fed once more before it can be utilized. Place a small bit of your beginning in a dish or cup of water to check its readiness. It is ready if it floats!
  • You can cook your bread in a cold Dutch oven, but I prefer the color and rise I get when I heat my covered pot first.
  • This bread freezes really well. I first cover it in heavy-duty foil, then in plastic wrap or a ziplock bag.
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Nutrition Facts

Saturated Fat1g
Vitamin A10IU

Can I Leave Sourdough Bread to Rise Overnight?

Since the refrigerator keeps the dough from overfermenting, you can cold ferment or cold proof your sourdough for an entire night. Your molded dough would be a soupy mess when you woke up from sleep if you left it on the counter overnight (unless your house was really cold).

Can I Bake Sourdough Straight from The Fridge?

Overnight Sourdough Bread

Yes, you can bake with sourdough starter straight from the fridge

What Does Overproofed Sourdough Look Like?

Loaves lose height and shape when they start to overproof. Denser crumb is produced. The holes became increasingly jagged and asymmetrical in form. The crumb starts to split from the crust as it gets thinner.

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